Eggs Pipérade
Preparation and cooking time: 25 minutes
The spicy onion, green pepper and tomato is a Basque dish but we ate it often in Andorra, which has more of a Catalan influence. With the addition of eggs (optional in Basque country) the dish is reminiscent of the Mexican Huevos Rancheros, but without the tortilla. For breakfast or a light lunch serve with 2 eggs.
Ingredients:
- 1 medium onion, 145gr, 5.1oz
- 1 rib celery, 50gr, 1.8oz
- 3 cloves garlic, 12gr, .42oz
- 1 small - medium green bell pepper, 160gr, 5.6oz
- 15oz (450gr) whole tomatoes, drained, 425gr, 15oz
- 1 1/2 tsp chili powder, 2.75gr, .12oz
- 1 tbs Worcestershire sauce, 17gr, .6oz
- 1 tbs Balsamic vinegar, 16gr, .56oz
- 2 tbs red wine, 30gr, 1oz
- 1 tsp dried oregano
- 1 tbs olive oil plus 1 tsp, 18gr, .63oz
- hot sauce as desired
- 2 eggs, 130gr, 4.6oz
Instructions:
- The Pipérade: Chop onion and celery; mince garlic; roughly chop green pepper.
- Drain tomatoes, discarding juice or reserving for another use. Roughly chop tomatoes.
- Heat 1 tbs oil in a medium nonstick skillet. Add chili powder and sauté 1 minute.
- Add onion, celery; sauté 5 minutes.
- Add pepper, garlic and sauté until tender, about 5 minutes longer.
- Add tomatoes, wine, vinegar and Worcestershire, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes.
- The eggs: In a separate nonstick skillet (I have one just big enough for 1 egg - cute!) heat 1 tsp olive oil. When hot, add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'.
- Divide onion/pepper mix between two flattish soup plates.
- Put an egg on top of each, add salt, pepper, and serve; hot sauce on the side.
-------------------------------------------------------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
