Thursday, 2 October 2014

Basque Piperade

Basque Piperade with Soft Poached Egg



A fancy stewed tomato dish best served with lots of toasted bread.

Ingredients:

1 Can diced or crushed Tomatoes
1-2 Red Bell Peppers
6-8 Cloves Garlic
1 White or Yellow Onion

1 Teaspoon Crushed Red Chillies
3-4 Teaspoons Smoked Paprika
1/2-1 Teaspoon Cumin
1 Teaspoon Salt
1 Teaspoon Sugar
1-2 Teaspoons Pepper

2-4 Fresh Eggs (one per person ideally)

1 Baguette or Ciabatta loaf
Olive Oil

Fresh Chopped Parsley, for Garnish

Instructions:

Set oven to broil. Slice the bell pepper in half and brush all over both sides with olive oil. Broil in oven 3-4 minutes at a time until charred slightly all over. Remove from oven and set aside.

Finely chop the onion and mince the garlic cloves. Set aside

Heat a large cast iron skillet to medium heat. Coat lightly with oil.

Stir fry the onions and garlic for about 7-10 minutes, until onions are beginning to soften.

Add the spices and stir well. Allow spices and onions to cook until fragrant.

Peel the outer skin off the charred bell pepper and chop into small pieces.

Add the chopped bell pepper and the undrained can of tomatoes to the skillet. Stir well to blend everything together.

Reduce heat to low and simmer 35-30 minutes.

Heat oven to 450°F.

Either transfer entire skillet to oven or ladle the tomato mixture into serving ramekins.

Crack the egg into a small bowl and arrange in the tomato stew, either around the skillet or the center or small ramekins.

Bake in oven for 7-10 minutes, until the whites of the eggs are set and the yolk is still runny.

Toast the bread for the final 4-5 minutes of cook time.

Serve hot, with toast and a spoon. Garnish the top of the eggs with fresh chopped parsley.

Enjoy!

Notes:

This can be a side to a meal, an appetizer or a meatless main course. It is awesome, so warm and comforting. Pus in addition to being a yummy recipe, this is affordable, easy and pretty quick. And if you do it all in the one skillet, it is pretty much a one pot meal.

Other Places:

How about another French Classic? Weeping Roast and Potatoes, a cut of lamb or beef is roasted over top of onions and potatoes, so the roast juices seep down into the potatoes adding a lot of flavor. Throw a salad or some steamed veggies along side this recipe and you have a complete meal worthy of company.

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