French 35 min

Piperade Basquaise

Name: Piperade Basquaise
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 red bell peppers, thinly sliced; 2 green bell peppers, thinly sliced; 4 ripe tomatoes, roughly chopped; 1 large white onion, thinly sliced; 4 cloves garlic, minced; 1 Espelette pepper (piment d'Espelette) or ½ teaspoon cayenne; 4 tablespoons olive oil; 1 teaspoon sugar; 6 large eggs; 4 slices Bayonne ham or prosciutto; Fresh flat-leaf parsley for serving; Salt and black pepper to taste

vegetariangluten-freebreakfastspicy

Ingredientsfor 2

320

Cal

18g

Protein

20g

Carbs

20g

Fat

13 red bell peppers, thinly sliced
22 green bell peppers, thinly sliced
34 ripe tomatoes, roughly chopped
41 large white onion, thinly sliced
54 cloves garlic, minced
61 Espelette pepper (piment d'Espelette) or ½ teaspoon cayenne
74 tablespoons olive oil
81 teaspoon sugar
96 large eggs
104 slices Bayonne ham or prosciutto
11Fresh flat-leaf parsley for serving
12Salt and black pepper to taste

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Instructions

1
Heat olive oil in a large skillet over medium heat. Add onion and cook for 8 minutes until soft and translucent. Add garlic and cook 2 minutes.
2
Add all the sliced bell peppers and Espelette pepper with a pinch of sugar. Cook over medium heat, stirring occasionally, for 15 minutes until the peppers are completely soft and beginning to caramelize.
3
Add the tomatoes and cook for 10 minutes until the mixture is thick and jammy with almost no liquid remaining. Season with salt and pepper.
4
Make 6 wells in the piperade. Crack one egg into each well. Cover the pan and cook over low heat for 4–5 minutes until egg whites are set but yolks are still runny. Meanwhile, quickly sear the ham slices in a dry skillet for 1 minute per side. Serve the piperade with eggs topped with ham slices and fresh parsley.