Piperade

Piperade is a traditional dish from the region of French (and Spanish) Basque Country, consisting of tomatoes, onions, bell peppers, Espelette pepper, and garlic, while ham, and eggs are sometimes added to the dish to enhance its flavors.

The dish can be traced to the early 1800s, when the word piperade referred to ground pepper. Red is the color of Basque, and it is evident in their cuisine, which is heavily dominated by peppers. Every year in October, there is a fair in the town of Espelette, featuring traditional Basque specialties, with piperade being one of the main attractions.

Piperade can be served either as a main course or a side dish, and it is so good that the Larousse Gastronomique even mentions it as one of the most important dishes of the region.