Food

A Basque specialty, piperade is a simple and very tasty quick stew made from tomatoes, sweet peppers, onions and garlic. It's traditionally served with scrambled eggs or ham, but Voula's version incorporates pulled pork and savoury French toast instead for a memorable meal anytime—brunch, lunch or dinner!

By Voula Halliday

Piperade

Serves 4 to 6

2 tbsp (30 mL) olive oil
2 yellow onions, sliced
1 large red pepper, cored, seeded and sliced into strips
1 large green pepper, cored, seeded and sliced into strips
2 garlic cloves, minced
2 tbsp (30 mL) fresh parsley, finely chopped
1 tsp (5 mL) dried thyme leaves
28-oz. (796-mL) can plum tomatoes*

1. Set a large frying pan over medium-high heat. Add olive oil and onion to pan. Cook, stirring occasionally until onions begin to soften and change colour, about 8 minutes.
2. Once onions have softened and are lightly browned, add sliced peppers, garlic, parsley and dried thyme to pan. Drain juice from tomatoes, reserving for later use. Finely chop tomatoes and add to pan with pepper mixture. Cover and cook, stirring occasionally, until peppers are softened, about 8 minutes. Piperade can be made ahead and stored in a resealable container in the refrigerator for 3 to 4 days. Reheat to serve. It's great on almost anything: grilled steak, fish or chicken, eggs or even tofu.

*In the summer, when tomatoes are fresh and full of flavour, use 4 medium ripe tomatoes, seeded and chopped, instead of canned.

Savoury French Toast

Serves 4 to 6

3 large eggs
1 cup (250 mL) milk
1 tsp (5 mL) dried thyme leaves, oregano or herbes de Provence
1/2 tsp (2 mL) salt
1 tsp (5 mL) freshly ground black pepper
6 thick slices of day-old oval Italian or sourdough bread
2 tbsp (30 mL) olive oil
1 cup (250 mL) prepared pulled pork
your choice of cheese, grated (optional)

1. In a large bowl, whisk together eggs and milk until evenly combined. Stir in dried herbs, salt and pepper.
2. Lay bread slices out evenly in a 9- x 13-in. (3-L) baking dish or 2 pie plates. Pour egg mixture into dish(es), covering bread slices. Let stand for 2 minutes; turn and soak for another 2 minutes.
3. Add 1 tbsp (15 mL) olive oil to a large, wide frying pan set over medium-high heat. When oil is hot, but not burning, add bread to pan, cooking 2 to 3 slices at a time, for 3 minutes per side, until golden and crisp. Repeat process with remaining bread until all French toast is grilled.
4. To serve, top each slice with warm pulled pork and piperade**. Serve warm. You can top with grated cheese, too, if you wish.

**As delicious as this pairing is, don't be afraid to get creative with your savoury French toast toppings. It's an easy meal any time!