This classic French dish is both a condiment and a sauce.  It's the Swiss army knives of food, adding a little je ne se quoi to everything from eggs to pasta. Julia Child introduced the traditional Pipérade recipe with eggs to Americans in Mastering the Art of French Cooking. Although it is traditionally served with eggs it also makes an amazing pasta sauce, tops wilted greens or polenta. 

The secret ingredient that makes the dish really special is Piment d'Espelette, a sweet and spicy pepper from the Basque region. We're using a local California version called Piment d'Ville. This is a very basic recipe and although chefs call to blanch and peel the tomatoes we don't get that fussy.  From wilted greens to eggs and even chicken Pipérade will make your weekday meal anything from ordinary.

1.  Heat olive oil and crushed garlic in a sauce pan over medium heat.

2.  Add 2 cups roughly chopped onion.

3.  Add 2 cups roughly bell pepper (classically you use all 3 colors, red, green and yellow)

4.  Saute till soft but not brown.

5.  Stir in 2 cups seeded chopped tomato and 2 teaspoons of Piment d'Ville (a local California grown version of Piment d'Espelette).

6.  Cook until most of the water from the tomatoes has evaporated.