Basque Piperade Arepa — One-Pan Egg Brunch

Category: Brunch  |  Ready in 18 minutes  |  Serves 1 adult or 2 kids  |  Naturally gluten-free

What You Need

• 2 Zavor & Co gluten-free arepas
• 1 bell pepper and 1/2 onion, sliced
• 1 tomato, diced
• 2 eggs
• 2 slices Bayonne or serrano ham
• Pinch of Espelette pepper (or paprika)

How to Make It

1. Soften the pepper and onion in olive oil, 8 minutes.
2. Add the tomato and Espelette pepper and cook to a soft jammy stew, 5 minutes.
3. Push aside and scramble the eggs right in the pan, folding them through.
4. Warm the arepas in the toaster on high, 2-3 cycles.
5. Spoon the piperade over each and drape torn ham on top.

About This Recipe

Piperade — peppers, onion and tomato stewed with Espelette pepper — is the defining dish of the Basque country, on both the French and Spanish sides. Scrambled eggs and cured ham turn it into brunch.

Keep Your Freezer Stocked for Busy Days

These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.

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