BASQUE PIPERADE
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
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)
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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
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
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)
Provided by á-4084
Number Of Ingredients 14
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.
More about "eggs piperade recipe 475"
POACHED EGGS PIPERADE | SHAPE
From shape.com
Calories 334 per serving
- Heat oil in a large skillet on medium heat. Add onion, peppers, and garlic and sauté until soft, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Spread mixture evenly in skillet.
- Break eggs over vegetable mixture, spacing evenly. Cover skillet and reduce heat to low. Cook for about 5 minutes; yolk will still be soft.
- Use a wide spatula and transfer 2 eggs with veggies underneath to each plate. Sprinkle with feta cheese and spoon remaining veggies around egg and season with pepper (or hot paprika). Serve with crusty whole-grain or sourdough bread.
BASQUE PIPERADE WITH CREAMY SCRAMBLED EGGS - SPAIN ON …
From spainonafork.com
5/5 (1)Servings 2Cuisine French, SpanishCategory Main Course
- Thinly slice 5 cloves of galric, thinly slice 1 large onion, cut 1 green bell pepper into thin strips that are between 1 1/2 to 2 inches long, pat down 5 jarred roasted red bell pepper with paper towels and cut them into thin strips
- Heat a large fry pan with a medium heat, add in a 1/4 cup of extra virgin olive and instantly add in the garlics and the onions, mix continuously with the olive oil, after 5 minutes add the green bell pepper and continue to mix, about 5 minutes later add in the roasted red bell peppers, a generous teaspoon of sweet smoked Spanish paprika and season with sea salt & freshly cracked black pepper, mix it all together until well combined
- Next up add one 15 ounce can of diced tomatoes, season the tomatoes with sea salt & freshly cracked black pepper, mix it all together until well combined and lower the fire to a LOW heat
- While the vegetables are simmering start making the scrambled eggs, heat a small nonstick fry pan with a LOW heat and add in a generous tablespoon of extra virgin olive oil, crack 4 cage-free organic eggs into a bowl and whisk together
PIPERADE - SCRAMBLED EGGS WITH BELL PEPPERS - ITALIAN …
From italiannotes.com
Estimated Reading Time 1 min
EGGS PIPéRADE - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
Cuisine FrenchCategory Main Courses, Breakfast & BrunchServings 4
EGGS PIPéRADE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Cuisine FrenchCategory Main Courses, Breakfast & BrunchServings 4
EGGS PIPéRADE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 134 per servingServings 4
PIPéRADE WITH POACHED EGGS | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 20 mins
FAST EGGS PIPERADE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchAuthor Emma KnowlesServings 4Estimated Reading Time 40 secs
EGGS PIPéRADE WITH CHARRED SCALLIONS | THE LEMON APRON
From thelemonapron.com
Servings 4Estimated Reading Time 6 minsCategory Breakfast, Main Course
- Using the same pan, add the scallions with a drizzle of olive oil, salt and pepper to coat all over, and char over medium high heat till you get the char you like and the scallions are softened. Transfer to serve with the pipérade.
- You can prepare the eggs in a separate skillet, while the pipérade is cooking, to speed up the ETA of the meal. Fry, poach or scramble as you want.
EGGS PIPERADE RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
Servings 4Total Time 30 mins
EGGS PIPERADE - PREVENTION
From prevention.com
Cuisine American, FrenchCategory Vegetarian, Breakfast, Main DishServings 4Total Time 30 mins
THOMASINA MIERS’ RECIPE FOR PIPERADE WITH BAKED EGGS AND ...
From theguardian.com
Author Thomasina MiersEstimated Reading Time 2 mins
EGGS PIPERADE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
4/5 (1)
PIPERADE (BASQUE SCRAMBLED EGGS) - BIGOVEN.COM
From bigoven.com
EGG PIPERADE - READER'S DIGEST
From readersdigest.ca
EGGS PIPéRADE - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
EGG PIPERADE | VAHREHVAH ARTICLE - SANJAY THUMMA
From vahrehvah.com
RECIPE FOR A DELICIOUS PIPERADE | ZWILLING.COM
From zwilling.com
PIPéRADE RECIPE | PBS FOOD
From pbs.org
EGGS PIPERADE RECIPE 47 - TFRECIPES.COM
From tfrecipes.com
HEALTHY RECIPES: EGGS PIPERADE RECIPE - HEALTHYLUNCHIDEAS.NET
From healthylunchideas.net
FAST EGGS PIPERADE RECIPE | RECIPE | RECIPES, BREAKFAST ...
EGGS PIPERADE RECIPE 475 - TFRECIPES.COM
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love