Piperadasandwichbasqueomelette Recipes

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BASQUE PIPERADE



Basque Piperade image

This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.

Provided by English_Rose

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
2 onions, finely sliced
10 green peppers, finely sliced across
6 red ripe tomatoes, skinned
2 garlic cloves, crushed
1 bay leaf
3 -4 fresh thyme sprigs
1 pinch sugar
1 pinch cayenne pepper
salt & freshly ground black pepper
4 eggs, beaten
4 slices of bayonne ham or 4 slices bacon, to garnish

Steps:

  • Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
  • Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
  • Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
  • Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
  • Serve the piperade at once garnished with Bayonne ham.

Nutrition Facts : Calories 245.1, Fat 17.3, SaturatedFat 3.1, Cholesterol 124, Sodium 61.4, Carbohydrate 18, Fiber 5.5, Sugar 9.7, Protein 7.4

PIPERADE FOR ONE OR TWO



Piperade for One or Two image

Make and share this Piperade for One or Two recipe from Food.com.

Provided by Julie Bs Hive

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
2 large eggs
2 large egg whites
2 teaspoons water
2 tablespoons minced fresh basil

Steps:

  • In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
  • Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
  • Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  • In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
  • In the same skillet, heat the remaining 2 tsp oil over moderate heat.
  • Add the eggs, reduce heat, cook, covered, for a minute.
  • Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
  • Serve immediately, sprinkled with the freshly minced basil.

Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 211.5, Sodium 428.6, Carbohydrate 14.8, Fiber 3.9, Sugar 8.7, Protein 12.5

PIPERADE BASQUAISE



Piperade Basquaise image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat
1/2 cup onions or scallions, finely chopped
1/2 teaspoon garlic, finely chopped
2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup)
1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups)
1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped
1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco
1 tablespoon olive oil
1 tablespoon butter
1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide
5 eggs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped

Steps:

  • Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
  • At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
  • Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.

PIPERADA SANDWICH (BASQUE OMELETTE)



Piperada Sandwich (Basque Omelette) image

Make and share this Piperada Sandwich (Basque Omelette) recipe from Food.com.

Provided by pattikay in L.A.

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

8 -10 tablespoons olive oil
2 small onions, coasely chopped
4 bell peppers, seeded and chopped (red, orange or yellow)
2 garlic cloves, minced
1 pinch cayenne
1 1/2 lbs tomatoes (peeled, seeded and chopped)
1 teaspoon oregano
1 long French bread
2 tablespoons butter
6 eggs, beaten
salt
pepper
basil (optional)

Steps:

  • Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
  • Add the peppers, garlic and cayenne to the pan.
  • Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
  • Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
  • Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
  • place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
  • Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
  • Turn off heat and stir in the pepper mixture.
  • Divide evenly among the pieces of bread and sprinkle with basil, if using.
  • Serve hot or warm.

Nutrition Facts : Calories 418.1, Fat 28.4, SaturatedFat 6.8, Cholesterol 221.7, Sodium 336.8, Carbohydrate 30.9, Fiber 4.2, Sugar 6.4, Protein 11.6

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