Piperade with Baked Eg
Ingredients
1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing
Preparation
1
Preheat oven to 350°
2
Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)
3
Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.
4
Serve crusty French Bread as an accompaniment.
.
About
The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality. My simple version is a light dinner for two. Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.
Yield:
2
Added:
Monday, February 17, 2014 - 9:16am
