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This terrine is made with French-origin pork and mushrooms. . Ideal on country bread as an aperitif or during a meal with a salad.
Discover all our receipes and our culinary advice.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.