Rustic French Cooking Made Easy by Audrey Le Goff

Author:Audrey Le Goff [Le Goff, Audrey]
Language: eng
Format: azw3, epub
Publisher: Page Street Publishing
Published: 2019-10-07T16:00:00+00:00

Piperade aux Oeufs

Onion, Pepper, Tomato and Egg Skillet

At first glance, piperade can play the part of a French Ratatouille crossed with a spicy Middle Eastern shakshouka. But this quintessential dish from French Basque Country is, well, as Basque as can be.

It is a beloved local dish combining signature ingredients from the region: tomatoes, bell peppers, garlic, onion and hot chiles, enlivened with eggs and salty slices of melt-in-your-mouth Bayonne ham—the iconic local cured pork. It makes for a creamy mix of sweet and salty flavors, and its colors are also coincidently the colors of the Basque flag (red, green and white). It is an uncomplicated recipe, equally suited for breakfast, lunch or dinner.

Lastly, as with the Basque Braised Chicken with Peppers, a secret to the piperade is the Espelette pepper, which adds a sweet yet fiery kick. If you can’t find any, use a blend of sweet and smoked paprika and cayenne pepper (see note here).

SERVES 4

1 tsp unsalted butter

2 tbsp (30 ml) extra-virgin olive oil

2 medium yellow onions, peeled and thinly sliced

2 cloves garlic, peeled and thinly sliced

2 red bell peppers, cored and thinly sliced

2 green bell peppers, cored and thinly sliced

2 ripe tomatoes, diced

1 bay leaf

2 sprigs of dried thyme

½ tsp salt

1 tsp fresh ground black pepper, divided

½ tsp hot pepper flakes

2 tsp (4 g) Espelette pepper, divided

4 large eggs

4 slices Bayonne ham or prosciutto

Slices of toasted baguette, for serving

Preheat your oven to 400°F (200°C, or gas mark 6), with a rack in the middle.

In a large ovenproof dish or skillet over medium heat, melt the butter with the extra-virgin olive oil. Add the onions and garlic. Sauté for about 5 minutes, until soft and translucent. Add the bell peppers, and cook for 5 more minutes.

Stir in the tomatoes, bay leaf, thyme, salt, ½ teaspoon of ground pepper, hot pepper flakes and 1 teaspoon of Espelette pepper. Cook for 15 to 20 minutes, stirring occasionally, until the tomatoes are reduced to a puree.

Create four little wells in the mixture, and break an egg into each one. Lay a slice of Bayonne ham next to each egg. Bake in the oven for 10 to 12 minutes, until the egg whites are set.

Sprinkle with 1 teaspoon of Espelette pepper and ½ teaspoon of ground pepper. Serve immediately with the slices of the toasted baguette.

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