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Categories:
bell peppers olive oil onions garlic tomatoes cayenne pepper eggs butter fresh basil Bayonne country style bread
Viewed: 82 - Published at: 2 years agoIngredients
- 3 large bell peppers
- 3 tablespoons olive oil
- 2 large onions, sliced
- 6 large garlic cloves, chopped
- 3 medium tomatoes, peeled, seeded, sliced
- 1/4 teaspoon cayenne pepper
- 10 large eggs
- 7 tablespoons butter
- 1/3 cup thinly sliced fresh basil
- 4 ounces thinly sliced jambon de Bayonne or prosciutto, cut crosswise into strips
- Country-style bread slices toasted
Method
- Char peppers over gas flame or under broiler until blackened on all sides.
- Wrap in bag; let stand 10 minutes.
- Peel and seed peppers; cut into 1/3-inch-wide strips.
- Heat oil in heavy large skillet over medium heat.
- Add onions and garlic; saute until tender, about 8 minutes.
- Add peppers, tomatoes and cayenne pepper.
- Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
- Uncover and cook until mixture is thick, about 14 minutes.
- Season with salt and pepper.
- (Can be made 2 hours ahead.
- Cover mixture and let stand at room temperature.
- Rewarm before continuing.)
- Beat eggs in bowl until blended.
- Melt butter in heavy large nonstick skillet over low heat.
- Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
- Add pepper mixture and jambon de Bayonne and stir just to blend.
- Season to taste with salt and pepper.
- Mound piperade in center of platter.
- Surround with toast and serve.
