Ingredients
Directions
Piperade is a Basque dish of onions, green peppers, and tomatoes sautéed in olive oil and flavored with Espelette pepper. Piperade pairs beautifully with eggs, meat and fish. Here is my interpretation of this flavorful dish served with scrambled eggs and prosciutto crisps.
Piperade can be made in large batches and store for days in the refrigerator and can even be vacuum-sealed and kept frozen for awhile.
Wash and all veggies. Remove peppers stems, pith and seeds and cut into pretty thin slices; set aside. Core and chop tomatoes. Peel and slice onions, and crush garlic cloves. In a large sautoire, add fat and sweat peppers, onions, garlic and salt on high heat. After about 5 minutes, add herbs and wine – cover and cook for 20 minutes. Remove the lid, add tomatoes and cook for an additional 30 minutes on medium heat. Add chili pepper and more salt to taste. Keep piperade on low heat until ready to serve.
Bake prosciutto slices on a baking tray lined-parchment paper for about 30 mins.
In a medium size saucepan, melt butter (do not cook). Crack eggs and add to the melted butter. Blend the egg-butter mixture and set aside. Place saucepan over the stove and set the flame to medium. If using induction cooktop, set it up to 7. When it begins to coagulate, stir it up every so often. After about 5 minutes, it should thicken yielding a soft, delicate and creamy texture. Take out the heat and get back to heat during cooking time if eggs cook too fast. Season with salt and pepper. Serve immediately on top of the hot piperade and toasted bread. Add prosciutto crisps if desired.