Basque Style Scrambled Eggs Pisto A La Bilbaina Food
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.;
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
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