PIPERADE (BASQUE SCRAMBLED EGGS)
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;
CHEZ GLADINES' BASQUE-STYLE SCRAMBLED EGGS
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
- Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
- Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
- In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
- To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
- Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.
BASQUE SCRAMBLED EGGS (TAPAS)
From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.
Provided by mersaydees
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven on low or warm setting.
- Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
- Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
- Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
- Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
- Serve immediately over the hot toast.
Nutrition Facts : Calories 674.5, Fat 40.8, SaturatedFat 13.7, Cholesterol 500.4, Sodium 766.4, Carbohydrate 48.7, Fiber 4.8, Sugar 8.8, Protein 28.7
BASQUE EGGS
A long time ago I had a recipe from a Basque cookbook for really tasty eggs poached in a simple stew of tomatoes, peppers, and onions. I've since lost that recipe, but this is pretty close to the flavors (though I won't claim it as authentic Basque cooking!) This is really quick to prepare, especially if you dice your veggies as you're cooking instead of doing th prep work all up front (for example, while the sausage sautes, dice the onion, after the onion goes in, mince the garlic, once the garlic is in, dice the peppers, etc.) This can be made vegetarian/vegan by substituting 1 tsp. oil for the sausage.
Provided by velorutionista
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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