Sunday, July 22, 2012

Pepper eggs

This is a variation taken from Laura Calder's Basque Eggs My Way.  She has a cooking show, so she give exact amounts and times. In the real kitchen that is not so important.  Use what you have on hand.  Here are the ingredients I used for two servings.  Please note that proportions are flexible as are the types of peppers and tomatoes.  Try some hot peppers or a red pepper.

Recipe #46 Pepper Eggs
1 onion 1 small bell pepper
½ Anaheim pepper
2 or 3 Roma tomatoes
2 eggs
salt and black pepper
ham or bacon

Cut the onion in half and make thin slices.  Heat a small amount olive oil and butter in a pan. Cook the onion until it starts to soften and turn translucent.  Sprinkle the onion with a bit of salt to draw out the moisture.  Slice the peppers into thin sticks and add to pan. Stir well, cover and cook until the peppers start to soften.   Cut the tomatoes in half through the long axis and then cut across the halves to make tomato sticks about the same size as the peppers.  Cover and continue to cook about ten minutes.  Everything should be soft and stew-like.  Time is not critical - low and slow is good.

Make a depression cup in the mixture. Crack an egg into the depression.  Cover the pan.  The eggs will poach/steam in the pan.  Cook the eggs until the white is set and the yolk is still soft. Season to taste with salt and black pepper.

Scoop out a serving and place it on a piece of ham or bacon.

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