Piperade And Poached Eggs Food

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EGGS PIPERADE



Eggs Piperade image

Got this recipe out of cooking light. Piperade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata. Serve this dish with roasted potatoes

Provided by TishT

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
4 large eggs, lightly beaten
1 tablespoon chopped fresh parsley, optional

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add bell peppers and garlic; saute 5 minutes.
  • Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
  • Uncover, and cook 1 minute or until liquid almost evaporates.
  • Gently stir in eggs; cover, and cook 3 minutes or until set.
  • Garnish with parsley, if desired.
  • Cut into wedges.

Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 211.5, Sodium 440.6, Carbohydrate 10.3, Fiber 2.6, Sugar 6.1, Protein 7.7

PIPERADE FOR ONE OR TWO



Piperade for One or Two image

Make and share this Piperade for One or Two recipe from Food.com.

Provided by Julie Bs Hive

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
2 large eggs
2 large egg whites
2 teaspoons water
2 tablespoons minced fresh basil

Steps:

  • In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
  • Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
  • Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  • In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
  • In the same skillet, heat the remaining 2 tsp oil over moderate heat.
  • Add the eggs, reduce heat, cook, covered, for a minute.
  • Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
  • Serve immediately, sprinkled with the freshly minced basil.

Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 211.5, Sodium 428.6, Carbohydrate 14.8, Fiber 3.9, Sugar 8.7, Protein 12.5

PIPERADE AND POACHED EGGS



Piperade and Poached Eggs image

Piperade, a classic Basque dish featuring sweet peppers, onions, and tomatoes is used here as a flavorful base for poached eggs.

Provided by Lynnda Cloutier

Categories     Eggs

Number Of Ingredients 10

2 tbsp. extra virgin olive oil
1 yellow onion, minced
1 large red bell pepper, seeded and thinly sliced crosswise into rings
1 green pepper, seeded and thinly sliced crosswise into rings
4 peeled, seeded and coarsely chopped ripe juicy tomatoes
1 clove garlic, minced
1/2 tsp. sea or kosher salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper or piment d' espelette
4 large or extra large eggs

Steps:

  • 1. In skillet over medium heat, warm olive oil. Add onion and saute til translucent, 2 to 3 minutes. Add red and green bell peppers and saute til they begin to soften, 3 to 4 minutes. Cover and cook til vegetables are very soft and limp, 3 to 4 minutes more.
  • 2. Stir in tomatoes, garlic, salt, pepper and cayenne pepper. Recover, reduce heat to low and cook til mixture thickens, about 20 minutes. Keep mixture warm. The piperade can be made up to 2 days in advance. Cover and refrigerate. Reheat gently just before serving.
  • 3. Poach the eggs. To serve, divide piperade among warmed individual bowls and top each serving with a poached egg. Serves 4

GRITS AND EGGS WITH PIPERADE



Grits and Eggs with Piperade image

When someone cuts into the yolk of this poached egg, it's just stunningly beautiful. The egg is perfect, the sauce is just full of wonderful, Spanish flavors, and the grits? Oh, the grits are just right.

Provided by Hugh Acheson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 cups chicken stock
1/2 cup White corn grits (Bob?s Red Mill)
Sea salt
2 tbsps unsalted butter
1/2 cup heavy cream
2 Roma tomatoes, peeled and coarsely chopped without seeds
1/2 cup shallots, thinly sliced
1 cup Julienned red bell pepper
4 Garlic cloves, thinly sliced
3 tbsps olive oil
2 bay leaves
1 teaspoon Ground Espelette pepper
1 tbsp sherry vinegar
4 Eggs
1/2 teaspoon distilled white vinegar
Pinch sea salt

Steps:

  • For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
  • For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
  • Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
  • Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
  • Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.

PIPERADE (BASQUE SCRAMBLED EGGS)



Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

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.;

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