Piperade with Baked Eg
By: dad1337
Published: Monday, February 17, 2014 - 9:16am

Ingredients




1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing

Preparation

1 Preheat oven to 350° 2 Thinly slice the onion garlic and the pepper.  In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat.  Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes) 3 Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup).  With a spoon make a small indentation in the center of the mixture and break 1 egg into each.  Pour 1 tbs 1/2 & 1/2 over each egg  and finish with a little more salt and pepper on top of the egg.  Bake for about 20 minutes or until eggs are set. 4 Serve crusty French Bread as an accompaniment.

About

The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality.  My simple version is a light dinner for two.  Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.