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  • Piperade with Baked Egg

    1 vote
    Piperade with Baked Egg
    Prep: 30 min Cook: 30 min Servings: 1
    by B Innes
    83 recipes
    >
    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

    • 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

    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.

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