Eggs Piperade Recipe 475

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BASQUE PIPERADE



Basque Piperade image

My Basque Piperade recipe is a mildly spiced stew of tomatoes, bell peppers, onions, and garlic, with the heat coming from the Espelette pepper. Originating in the Basque region on the borders of France and Spain. A Basque Piperade can be served as a side dish with meats, eggs, or as I use it, as a component in my Ratatouille recipe.

Provided by Steven

Categories     Component

Time 35m

Number Of Ingredients 10

1 Red Bell Pepper (roasted, seeds removed, long thin slices)
1 Yellow Bell Pepper (roasted, seeds removed, long thin slices)
2 Espelette peppers (roasted, seeds removed, long thin slices)
4 Roma Tomatoes (peeled, seeds removed, ½ inch dice)
5 Cloves Roasted Garlic (crushed and chopped)
1 Cup Yellow Onion (Thin sliced)
2 Tablespoons Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Paprika

Steps:

  • Roast all the peppers over an open flame until completely charred. Place in a sealed container and let them steam until cool. Once cool, remove charred skin, remove seeds and cut into thin strips
  • To peel tomatoes, bring a saucepan of water to a boil and cut a small X on the end of the tomato. Place the tomato into the boiling water for approximately 45 seconds. Remove with a slotted spoon, and place them immediately into cold water. Skins will come off with your fingers
  • Peel tomatoes remove seeds and dice into ½ inch dice
  • To roast individual cloves of garlic, I toast them in a dry skillet with the skin on. Heat a skillet to medium-high heat, place the garlic cloves in the dry skillet and cover, shake the skillet occasionally. After about 4-5 minutes remove the garlic and let cool
  • Remove the skin from the roasted garlic, crush and chop
  • In a medium-sized saucepan, place the olive oil and onion over medium-high heat, saute until soft
  • Add garlic, tomatoes, and seasonings. bring to a simmer until tomatoes are soft. approximately 10-15 minutes
  • Add peppers, return to a simmer, cover and remove from the heat.

Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PIPERADE (BASQUE SCRAMBLED EGGS)



Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

Steps:

  • Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

EGGS BAKED IN PIPéRADE



Eggs Baked in Pipérade image

Categories     Egg     Onion     Tomato     Breakfast     Brunch     Bake     Quick & Easy     Lunch     Feta     Bell Pepper     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 large onion, chopped
2 red bell peppers, chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
1 teaspoon minced garlic
2 (14- to 15-ounce) cans diced tomatoes, including juice
8 large eggs
3 ounces crumbled feta (3/4 cup)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
  • Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
  • Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.

EGGS PIPERADE RECIPE - (4.7/5)



Eggs Piperade Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
1 large bay leaf
Salt and pepper
4 garlic cloves, minced
1 teaspoon minced fresh thyme
2 teaspoons paprika
3/4 teaspoon red pepper flakes
3 red bell peppers, stemmed, seeded, and cut into 3/8-inch strips
3 Cubanelle peppers, stemmed, seeded, and cut into 3/8-inch strips
1 (14-ounce) can whole peeled tomatoes, drained with 1/4 cup juice reserved, chopped coarse
3 tablespoons minced fresh parsley
2 teaspoons sherry vinegar
8 large eggs

Steps:

  • 1. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, bay leaf, and 1/2 teaspoon salt and cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Add garlic, thyme, paprika, and pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute. Add bell peppers, Cubanelle peppers, and 1 teaspoon salt; cover and cook, stirring occasionally, until peppers begin to soften, about 10 minutes. 2. Remove cover and stir in tomatoes and reserved juice. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until mixture appears dry and peppers are tender but not mushy, 10 to 12 minutes. Remove bay leaf; stir in 2 tablespoons parsley and vinegar. Season with salt and pepper to taste. Transfer pepper mixture to serving dish. Wipe out skillet with paper towels. 3. While pepper mixture cooks, beat eggs, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow. 4. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil, and heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 30 to 60 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to serving dish with pepper mixture, sprinkle with remaining 1 tablespoon parsley, and serve.

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