PIPERADE is a classic Basque dish of capsicums, tomatoes and onions.
WOOD TYPE: olive HEAT: intense embers, medium embers
2 long, thin green capsicums 2 long, thin red bull’s horn capsicums
2 onions, halved
6 ripe tomatoes, halved 80ml (⅓ cup) extra-virgin olive oil
1 garlic clove, minced
1 thyme sprig
½ tsp espelette pepper
4 eggs, at room temperature ¼ bunch flat-leaf (Italian) parsley, torn
Prepare your intense embers and arrange a grill approximately 10cm above the embers.
Prepare the capsicums. Grill the green and red capsicums whole, turning frequently until blackened all over. Transfer to a bowl or tray, cover with a lid or cloth and allow to steam for 10 minutes. When cool enough to handle, carefully peel and remove the seeds from the capsicums and discard. Season the flesh of the capsicums and cut into strips. Place in a bowl.
Grill the onions and the tomatoes for 10–15 minutes until tender, lightly charred and caramelised. Remove from the grill and roughly chop the onions and the tomatoes before combining with the capsicum strips.
Heat the olive oil in a cast-iron pan and fry the garlic for 1 minute until fragrant. Add the onions, tomatoes, capsicums, thyme sprig and espelette pepper and cook for 20–30 minutes until soft. Season well with sea salt.
Break the eggs, one at a time, directly into the pan and ensure they are evenly spaced. Cook over medium embers for 10–12 minutes, until the eggs are just beginning to set on top.
Divide the piperade between serving bowls. Finish with torn fresh parsley and serve immediately.