Basque Baked Eggs Recipes

Steps:

• In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
• Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
• If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
• If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.

Steps:

• Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
• Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.

Steps:

• Layer chorizo, eggs beaten with milk, oregano, dry mustard, cayenne, pepper, and salt in greased baking dish. Thin cheese soup with 1-2 tablespoons milk and add to dish. Layer browned hash browns last. Bake at 350° for 40 minutes. Serve with toasted bread triangles and fruit of choice. Note: Basque chorizo is an authentic Spanish chorizo made with beef and pork, usually with a slight flavor of oregano and smoke. Fun Fact: In the late 1800s, a large number of Basque immigrants (people from a small region that straddles the border of Spain and France) came to Idaho from Spain to work mainly as sheepherders. Today, Boise, Idaho's capital, has the largest Basque community in the United States as well as the country's only Basque Museum.