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A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil. The base ingredients (bell peppers, tomatoes, onions) are sautéed in the olive oil, creating a juicy mixture of foods with a sauce that may have other seasonings such as garlic, pepper, and parsley included. Meat such as fish, chicken or pork (prosciutto or bacon), is sautéed separately and then combined and tossed with the seasoned vegetables. A poached egg or scrambled eggs may be added, and cheese (Manchego or feta) either melted over the top or grated of often used to top this dish. Rice or pasta may be added to the piperade as a side dish or base for the combined ingredients.
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