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In a few words
"Typical of Basque dishes, this recipe calls for simple, fresh ingredients.
Fresh eggs, of course, and la piperade: tomatoes, onions and the peppers that give this dish its name, since in the Béarn, piper means pepper.
When you are in Basque country, be sure to buy some of these small sweet peppers - they are delicious."
Forks and spoons 6
Cooking preparation
45 minutes
Materials -
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Ingredients |
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Recipes
"Peel and chop the onions.
Seed the peppers and cut them into 1-inch-long strips.
Peel, seed and quarter the tomatoes.
Peel the garlic and cut into thin slices.
Heat the oil in a large skillet over high heat.
Add the onions and garlic and sauté for 10 minutes.
Add the peppers and cook for 5 minutes.
Add the tomatoes, reduce heat and let simmer over medium heat for 15 minutes.
Break the eggs one by one in a large mixing bowl and beat them gently with a fork.
Turn the eggs into the skillet over the vegetables.
Cook, stirring with a wooden spoon, until the eggs thicken to the consistency of very moist scrambled eggs.
Season with salt and pepper and turn the eggs onto a warmed serving plate.
Add the ham to the pan and sauté over high heat for 3 seconds on each side.
Arrange the ham slices over the eggs and serve immediately.
Note: Bayonne ham is a mildly smoked, salt-cured ham from the Basque region of France.
It resembles Parma ham and other prosciuttos.
Either of the latter can be substituted, as well as any American cured variety like Smithfield or Virginia country hams."
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"3 medium onions
1 pound Espelette or other mild red or green bell peppers
2 1/4 pound tomatoes
2 cloves garlic
3 tablespoons olive oil
9 eggs
Salt
Freshly ground pepper
6 thick slices Bayonne ham (see note)
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