Basque scrambled eggs (Piperrada / Piperade)

The Recycled Cook

By Adrian Sleeman

Basque scrambled eggs (Piperrada / Piperade)


A nice easy breakfast blog today, Piperrada (Spanish) or Piperade (French) Basque scrambled eggs is another of those dishes that uses left overs well. Unlike our scrambled eggs it is made in the frying pan rather than in a saucepan or Bain-Marie. 

 I don't even consider microwaved scrambled eggs as a recognisable version of the above. Start by simply sweating off onions, peppers and chorizo in olive oil in a frying pan. I like to use home made garlic infused oil to add that extra Spanish (Basque) flavour.
When softened to your liking add some roughly chopped coriander or parsley (just tear it with your hands and remove the tougher stalks) and some crushed chopped garlic if you are a fan as I am.

 You can set these aside and finish the dish later if you like or even prepare this part the night before if you want an effortless breakfast next day.
Once you have decided on a time to eat you can finish this dish as it takes very little time and should be served immediately or it will spoil.

 Beat some eggs and season with salt and some coarse ground black pepper. I also like to add some smoked Paprika or "Pimienton" for extra flavour.
Before you add the egg you might want to add some additional olive oil, there should be around two tablespoons in the pan as it is the oil that keeps the eggs separate and stops this becoming a Tortilla or Spanish omelette.

 Once the eggs have been added cook over a low heat and keep stirring until the eggs start to become firm.

 It is very important that you don't overcook this dish, the eggs should still be loose and moist not hard and solid as so many scrambled eggs seem to be these days. Taste before serving and if necessary add some additional seasoning.

 I like to serve this dish with warm buttered toast but fresh crusty bread will do just as well.

 Serve straight away and if you like place some sprigs of coriander or parsley (whichever you have) on top. 

 This adds some additional flavour but mostly it is the green colour that lifts the dish's visual appeal. As always add what you have available.
You might want to note that in the rest of Spain this dish is called Huevos Revueltos, the closest name to our scrambled eggs due to the constant stirring.



Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx

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