Hawaiian Style Tropical Piperade

Ingredients

In this adaptation, the traditional Basque Piperade is transformed into a Hawaiian delight by incorporating tropical fruits like pineapple and mango. The original dish typically uses ingredients like tomatoes, bell peppers, and onions, which are still retained in this recipe. However, the addition of Hawaiian spices and the tropical fruits gives it a distinct Hawaiian flavor profile. We alse have the original recipe for Piperade, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), thinly sliced 2 bell peppers (1 red, 1 yellow), thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (150g) fresh pineapple, diced 1 cup (150g) fresh pineapple, diced
• 1 cup (150g) fresh mango, diced 1 cup (150g) fresh mango, diced
• 1 teaspoon Hawaiian sea salt 1 teaspoon Hawaiian sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• 4 large eggs 4 large eggs
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 16g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion and bell peppers to the skillet and sauté until they begin to soften, about 5 minutes.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the diced tomatoes, pineapple, mango, Hawaiian sea salt, black pepper, and chili flakes (if using). Stir well to combine.
5. 5.
   Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Create four wells in the mixture and crack an egg into each well.
7. 7.
   Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for maximum sweetness and flavor. Remove the tough core before dicing.
• Mango — Select a ripe mango that gives slightly when gently squeezed. Peel the mango and cut the flesh away from the pit before dicing.
• Hawaiian sea salt — If you don't have Hawaiian sea salt, you can substitute it with regular sea salt or kosher salt.

Tips & Tricks

• For a spicier version, add additional chili flakes or a dash of hot sauce.
• Serve the Hawaiian Style Tropical Piperade with a side of steamed rice or toasted bread for a complete meal.
• Customize the recipe by adding other tropical fruits like papaya or passion fruit for an extra burst of flavor.
• Experiment with different types of bell peppers for a colorful variation.
• If you prefer a softer texture, cook the mixture for a longer time to allow the vegetables and fruits to break down further.

Serving advice

Serve the Hawaiian Style Tropical Piperade as a main dish for breakfast, brunch, or a light dinner. It pairs well with a side of steamed rice or toasted bread.

Presentation advice

Garnish the Hawaiian Style Tropical Piperade with fresh cilantro to add a pop of color. Serve it in a vibrant dish to highlight the colorful ingredients.