Smoky piperade with chorizo

Smoky piperade with chorizo. Photograph: Harry Weir

Smoky piperade with chorizo. Photograph: Harry Weir

Sat, Apr 10, 2021, 05:55

  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Starter
  • Cuisine: Irish


  • 50 ml olive oil
  • 1 medium onion, peeled, halved and thinly sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 red pepper, deseeded, halved and thinly sliced
  • 1 yellow pepper, deseeded, halved and thinly sliced
  • 6 slices of chorizo, shredded
  • ½tsp smoked paprika
  • ½tbs caster sugar
  • 1tbs red wine vinegar
  • 6 cherry vine tomatoes, quartered
  • 4 salted anchovies, roughly chopped (optional)
  • Salt and pepper
  • 50g butter
  • 6 free-range eggs, beaten
  • Basil to garnish (optional)


1 Put the olive oil into a pot, add the onion, garlic and peppers and cook for 15 minutes over a medium heat.

2 Add the chorizo and smoked paprika, and cook gently for a few more minutes; then add the sugar, vinegar, tomatoes and anchovies. Keep cooking on a low heat until the mixture is soft and jammy, then season and remove from the heat. (This will last for a couple of days in the fridge if you want to make it ahead of time.)

3 Heat the butter in a large frying pan or wok over a low heat, then add the eggs. With a spatula, fold the egg from the bottom to the top to cook evenly. This will take no more than a couple of minutes.

4 When the eggs start to set, add the the pepper mixture. Warm everything through gently. The eggs must be soft and creamy.

5 Season and serve immediately, garnished with a little bit of torn basil if you have it.