- 2 tbsp olive oil
- 4 cloves minced garlic
- 1 large onion thinly sliced
- 1 green bell pepper, cut into thin stripes about 2 inches long
- 1 red bell pepper, cut into thin stripes about 2 inches long
- 1 15 ounce can diced tomatoes or 3 medium tomatoes
- 1 tsp piment d’Espelette
- 1/2 tsp sweet smoked Spanish paprika
- pinch sea salt and fresh pepper
- 4 eggs
- Heat oil in a skillet over medium heat
- Add garlic, onion , and peppers and cook for about 5 minutes until onions and peppers are beginning to soften
- Add tomatoes, piment d’Espelette and paprika, mix well and continue to cook over a medium heat about 5 minutes
- Season to taste with salt and pepper
- While vegetables are simmering, scramble eggs in a skillet with olive oil and serve with piperade.
Here is an easy recipe that reminds me of the wonderful French Basque country and cuisine, located in southernmost Nouvelle Aquitaine region of France. Many of the dishes prepared in this area will include specialties like Piment d’Espelette peppers, Jambon de Bayone ham , and Basque sheep’s milk cheese. The food here is a wonderful mix of both sea and countryside with lots of seafood, lamb and veal. Don’t miss the Basque cider or the white wine from the appellation of Irouléguy, the smallest wine appellation in France. Discover our travel experiences in Nouvelle Aquitaine.
Melt butter in a saucepan over medium heat.
Add flour all at once, stirring, about 3 minutes.
Gradually add warm milk, stirring until mixture is smooth. Whisking until the sauce thickens.
Remove from heat and add salt, pepper, and nutmeg.
Add 1/2 cup of Gruyere and Parmesan to the Béchamel Sauce and set aside.
Preheat the oven to 400 F.
Place bread on parchment lined baking sheets and bake for 5 minutes. Turn and bake the other side until toasted.
Brush half the toasted breads with mustard and then spread the Béchamel Sauce above on the top.
Place a slice of ham to each, and sprinkle with half the remaining Gruyere.
Top with the toasted bread slices (no mustard) and top with the Béchamel sauce above and sprinkle with the remaining Gruyere.
Bake the sandwiches for 5 minutes.
Next broil for 3 to 5 minutes, or until the topping is bubbly and beginning to brown.
Optional – Add a fried egg on top for a Croque Madame