Piperade Basque Scrambled Eggs Recipes

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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.

CHEZ GLADINES' BASQUE-STYLE SCRAMBLED EGGS



Chez Gladines' Basque-Style Scrambled Eggs image

Provided by Daniel Young

Categories     Egg     Onion     Pepper     Pork     Tomato     Breakfast     Brunch     Fall

Yield Makes 6 serving

Number Of Ingredients 13

2 tablespoons olive oil
2 cloves garlic, chopped
3 onions, chopped
2 tomatoes, peeled and chopped (see Note)
2 green peppers, thinly sliced
1 red pepper, thinly sliced
a dash of cayenne pepper
1/2 cup white wine (such as Bordeaux blanc, Mâcon)
1 tablespoon sugar
salt and freshly ground black pepper
1 tablespoon unsalted butter
9 eggs, beaten
6 slices ham

Steps:

  • Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
  • Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
  • Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
  • In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
  • To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
  • Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.

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.;

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