Basque Piperade with Eggs Recipe
Basque Piperade is a tomato based dish that is served with bread and eggs that have been poached directly in the sauce itself.
I tried this recipe out a short time ago and really enjoyed it so I thought I'd share it with the Steem community.
Ingredients
The ingredients will really depend on how much of the dish that you want to make. My recipe served 3 people but the ingredients could easily be tweaked to serve more.
4 San Marzano Tomatoes
3-4 Chorizo Sausages
3 Eggs
1 Red pepper
3 Onions
Green Oinion
Garlic
Chili Spice
Smoked Paprika spice
Alt and Pepper
Crusty Bread
Directions
First I wanted to skin the tomatoes. I did this by boiling water in a sauce pan and heating the tomatoes up for a few minutes, maybe 3 minutes or less. Then I dropped them into cold water for a minute or so to cool them down rapidly. After doing this the skin peeled away easily and nicely.
At the same time I began cooking the sausage all the way through. When that was finished I set it aside to be added later. I drained most of the fat from the pot but left a little in to cook the vegetables and give them some more flavor.
Next I sliced the onions thinly and threw them in the pot with the fat from the sausage. I also added the chili spice and smoked paprika at this point to help open them up and give more depth to the dish. I cooked the onions down until they were nice and caramelized.
Next I added the red pepper and a few more larger chunks of onion. I don't like all of the vegetables of a dish to be mushy so I tend to stagger their cooking time based on my own preferences.
Next I cut the tomatoes into large chunks and added them to the pot along with some tomato puree, the sausage, garlic and salt and pepper to taste. I let this reduce down until the sauce thickened quite a bit. In the end the dish is served with bread so I wanted it to be scoopable, like the consistency of chip dip.
Poaching the eggs is probably the most challenging part of making the dish. I wanted the egg whites to be fully cooked but the yolks to be a bit runny. That is the mark of a well poached egg.
Timing for this can be a bit of a challenge here and takes some judgement and even some guess work and luck.
Scoop out a hole in the tomato sauce and gently place an egg into it. Its can be helpful to first crack the egg into a small bowl so that you don't get any shells in the final dish. Do this again for each of the eggs. I also added three slices of zucchini around the eggs for presentation. I had this vision of what I thought it would look like in the end but I dont know if I actually achieved it. This step is completely unnecessary.
Pre-heat the oven to around 230C (450F) and put the pot into the oven until the eggs are full poached. This takes around 7-10 minutes or so but can really vary depending on the heat of the sauce when the eggs are first placed within it. If you want the yolks slightly runny then you really have to keep checking them often. It can also be helpful to gently break up the egg whites around the yolk to ensure that they are full cooked.
An added challenge is that the eggs will also continue to cook once the pot is removed from the oven. Just something to keep in mind.
While the pot was in the oven I quickly toasted some bread that would be served with the dish.This could be done on the barbecue as well. For extra flavor I first buttered the bread and rubbed a clove of garlic over its surface for a subtle hint of garlic.
Once the eggs are cooked the dish is ready to be served. Garnish with sliced green onion or parsley for color and added freshness.
This is a great dish to serve family style by putting the entire pot on the table. You want people to see that the eggs were cooked directly in the sauce.
Bon Appetit! Enjoy
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