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    Home » Recipes » Gluten Free Recipes

    Piperade with Eggs and Chorizo

    Published: Aug 13, 2017 · Modified: Jan 15, 2023 · by Debra with Leave a Comment · 975 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This is a twist on the classic piperade recipe, also called Piperade Basquaise. It uses red and yellow bell peppers and spicy chorizo in place of the ham. A perfect gluten-free option for your next brunch!

    Cast iron skillet filled with piperade consisting of peppers, onions, chorizo and eggs.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Slow your roll, because this is not a traditional piperade recipe. I took inspiration from Jody Williams' Buvette cookbook, which changes things up by adding chorizo, and leaving out the tomatoes.

    Traditionally, piperade would feature pimente d'Esplette as a main flavor component. But the spiciness and smokiness of the chorizo stands in for it here. I eliminated the green bell peppers and instead doubled down on the sweet bell peppers to balance the heat.

    This a nice take on a gluten-free brunch casserole, as an alternative to stratas or other baked egg dishes. It's also great for a quick weeknight meal, "breakfast for dinner", or brunch for a crowd.

    Jump to:
    • What is piperade?
    • Ingredients you'll need
    • How to make piperade
    • Piperade tips and substitutions
    • More gluten free brunch recipes
    • Recipe
    Cast iron skillet filled with piperade - peppers, onions, chorizo and eggs.

    What is piperade?

    Piperade, or Piperade Basquaise, is a traditional dish from the Basque region, which straddles the northern border between France and Spain. It is typically made with tomatoes, green peppers, onions, and sometimes ham, and seasoned with pimente d'Esplette, a spice from the region.

    Ingredients you'll need

    • Sweet bell peppers: Meaning red, orange or yellow. Just one color or mix all of them. You'll need 4 total.
    • Yellow onion: We'll slice it thinly like the peppers and cook them down until caramelly and delicious.
    • Fresh chorizo: Look for fresh chorizo, not dried. It may come in a casing or it may not. It should be the texture of ground meat, not a dry salami.
    • Garlic: Acts as an aromatic bridge between the peppers, onions and chorizo.
    • Eggs: We'll nestle them into the pepper/chorizo mixture and finish them in the oven.
    • Olive oil, salt, pepper

    How to make piperade

    Adapted from Buvette, by Jody Williams.

    Cooked chorizo in a cast iron skillet.

    Step 1: Brown the chorizo

    Coat an oven-proof skillet over medium-high heat with olive oil. I love my Lodge cast iron pan for this recipe. Add chorizo and cook until it begins to brown and get crispy, 5-10 minutes.

    Cast iron skillet with red and yellow bell peppers, onions, and chorizo.

    Step 2: Cook the bell peppers

    Add garlic, peppers and onions and cook until vegetables soften and begin to brown at the edges, about 15-20 minutes. Add a bit of salt to taste.

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    Step 3: Add the eggs

    Add eggs to skillet, nestling them in with the peppers and sausage.Heat the broiler and place skillet underneath until eggs until they are just past sunny-side up. Be sure to watch the skillet during this process as the broiler can cook things very quickly.

    Remove skillet from the oven and season eggs with a bit of kosher salt and cracked black pepper.

    Piperade tips and substitutions

    • If you prefer not to be on broiler watch to cook the eggs, you can put the skillet in a pre-heated oven at 400 degrees until eggs are baked and just set. I like the broiler method because it doesn't heat the house and the cooking goes faster.
    • If you can't find chorizo, try spicy Italian sausage instead.
    • You can absolutely throw some green peppers back in here in place of some of the red or yellow if that is your jam.

    More gluten free brunch recipes

    • These Baked Eggs in Avocados with Chorizo and Queso Fresco were inspired by a breakfast I had at a dreamy resort in Mexico.
    • I could eat Chilaquiles Verdes with Fried Eggs and Chorizo every day and not complain. They are much easier to make than you might think!
    • And if you need something a little healthier on the brunch buffet after all that sausage, Homemade Gluten Free Granola is always a good choice.

    Recipe

    Piperade with eggs in a cast iron skillet.

    Piperade with Eggs and Chorizo

    This is a twist on the classic piperade recipe, or Piperade Baquaise. It uses red and yellow bell peppers and spicy chorizo in place of the ham. A perfect gluten-free option for your next brunch. 
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: Basque, French
    Diet: Gluten Free
    Keyword: Piperade Basquiase
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 202kcal

    Equipment

    • chef's knife
    • cutting board
    • 12" cast iron skillet

    Ingredients

    • 2 red bell peppers thinly sliced
    • 2 yellow bell peppers thinly sliced
    • 1 large yellow onion thinly sliced
    • 8 ounces fresh chorizo
    • 3 cloves garlic finely chopped
    • 2 tablespoon olive oil for the pan
    • kosher salt to taste
    • cracked black pepper to taste
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    Instructions

    • Coat an oven-proof skillet over medium-high heat with olive oil. Add chorizo and cook until it begins to brown and get crispy, 5-10 minutes. 
    • Add garlic, peppers and onions and cook until vegetables soften and begin to brown at the edges, about 15-20 minutes. Add a bit of salt to taste. 
    • Add eggs to skillet, nestling them in with the peppers and sausage. 
    • Heat the broiler and place skillet underneath until eggs until they are just past sunny-side up. Be sure to watch the skillet during this process as the broiler can cook things very quickly. 
    • Remove skillet from the oven and season eggs with a bit of kosher salt and cracked black pepper.  Serve with toasted French bread and a fresh, green salad. 

    Notes

    • Use fresh chorizo for this recipe, not dried. You can find it in Mexican markets and usually at the butcher counter. If you can't find it, us a spicy Italian sausage instead.
    • If you prefer not to stand over the broiler, you can put the skillet in a pre-heated oven at 400 degrees until eggs are baked and just set. I like the broiler method because it doesn't heat the house and the cooking goes faster. 
    • You're only going to need one oven-proof skillet for this recipe. But make sure it's a large, deep one, because this is a lot of peppers! A cast-iron skillet makes a nice presentation to go from oven to table. 
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my full disclosure policy here. 

    Nutrition

    Calories: 202kcal | Carbohydrates: 11g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 839mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2268IU | Vitamin C: 198mg | Calcium: 33mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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