Ingredients with Measurements:
- 4 large red bell peppers, seeded and sliced
- 2 large onions, sliced
- 4 garlic cloves, minced
- 4 ripe tomatoes, peeled and chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 eggs
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onions and garlic, and sauté until softened, about 5 minutes.
3. Add the sliced red bell peppers, salt, black pepper, and paprika. Stir well to combine.
4. Cover the skillet and cook over low heat for 20-25 minutes, stirring occasionally, until the peppers are very soft.
5. Add the chopped tomatoes to the skillet and stir well. Cook for another 10-15 minutes, until the tomatoes have broken down and the mixture is thick and saucy.
6. Make four wells in the mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, until the eggs are set but the yolks are still runny.
7. Serve hot, with crusty bread or rice.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering, and medium-low heat for cooking the eggs.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 255
Fat: 18g
Carbohydrates: 16g
Protein: 9g
Fiber: 4g
Sugar: 9g
Sodium: 630mg
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red.
- You can use canned tomatoes instead of fresh.
Variations:
- Add some sliced chorizo or ham to the skillet for a heartier meal.
- Top the piperade with grated cheese before adding the eggs.
- Use a mix of different peppers, such as poblano or Anaheim, for a more complex flavor.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Use a wooden spoon to stir the mixture, as metal utensils can react with the acid in the tomatoes.
- Don't overcook the eggs, as the yolks should be runny.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piperade in a skillet over low heat until warmed through.
Presentation ideas:
Serve the piperade in individual bowls or on a large platter, garnished with fresh herbs.
Garnishes:
Fresh parsley, cilantro, or basil.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Albariño.
Suggested side dishes:
Crusty bread, rice, or roasted potatoes.
Troubleshooting advice:
- If the piperade is too watery, remove the lid and cook over high heat for a few minutes to evaporate some of the liquid.
- If the eggs are not cooking evenly, move the skillet around on the burner to distribute the heat.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to avoid any risk of foodborne illness.
Food history:
Piperade is a traditional Basque dish made with peppers, onions, and tomatoes. It is often served with eggs and is a popular breakfast or brunch dish in the region.
Flavor profiles:
This dish is sweet and savory, with a slightly smoky flavor from the paprika.
Serving suggestions:
Serve the piperade with a side of crusty bread or rice to soak up the flavorful sauce.
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Region: Spanish