Variations upon a stew of onions, peppers and tomatoes are found across a range of cuisines. The name we use for our version, Piperade, is of Basque origin, although in a departure from the traditional template I would usually choose red and yellow peppers over green. In Italy, the dish is called Peperonata, while in North Africa and the Middle East it becomes Shakshuka. If we were making it in Hungary we would call it Lecsó, using pointed green peppers and fresh tomatoes (in a ratio of 2:1 by weight) and lots of paprika. It can be eaten at any time of day: with baked eggs for breakfast, for example, or to accompany baked potatoes and sausages for lunch or supper.
1 onion, halved and sliced
2 tbsp olive oil
2 yellow peppers, quartered and cut into fat strips
1 tin chopped tomatoes
1 bay leaf
Dried or fresh herbs of your choice and/or paprika / Aleppo chilli / chilli flakes
Salt & pepper
In a frying pan for which you have a lid, heat the olive oil over a medium heat. Add the onion, lower the heat and cook to soften for eight minutes. Add the garlic and cook for a further minute. Now add the peppers, stir and cook gently for another 5 minutes. Add the chopped tomatoes, bay leaf, dried herbs / paprika / chilli flakes, salt and pepper. Bring to a simmer, cover the pan and cook for 20 minutes. The timings here are quite approximate and the seasoning options are really up to you. If you have fresh herbs, add these towards the end. Serve warm or at room temperature.