Piperade with Baked Egg
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.
This recipe contains bell peppers (red), onions, tomatoes, garlic, oregano, salt, eggs, half & half, olive oil, black pepper
Prep time: 10 min
Cook time: 30 min
- 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
- 2 eggs
- 2 Tbs 1/2 & 1/2
- olive oil for sauteing
- 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.