Piperade
After a busy day of running around I needed a throw together dinner. A quick look in the refrigerator and on the counter and I had it! Piperade with a baked egg! It’s easy it’s delicious, nutritious, healthy, wholesome, just an abundance of superlatives of taste.
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.
Ingredients for Piperade
- 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
Directions for Piperade with Baked Egg
Preheat oven to 350°
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)
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.
Serve crusty French Bread as an accompaniment.
Here’s a few items to assist with this recipe:
CorningWare Creations 12-Ounce Au Gratin Dish, Amethyst
HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6
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- 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
- Preheat oven to 350°
- 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)
- 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.
- Serve crusty French Bread as an accompaniment.
