Spanish Piperade (Sauteed Peppers) with Poached Egg

~ lisaandfrancescook

Years ago, Matt bought me this wonderful cookbook of just Brunch Delights for an anniversary.  Given that Brunch is probably my favorite meal of the day, I thought I would be making all sorts of recipes from this book, but I confess to say that we fell in love with the French Toast and a blintz recipe, and then really never made the time to make other inventive brunches from the book because French Toast was ordered every week!

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Anyways, we finally decided to make the plunge and try a different, perhaps healthier recipe and came across this one.  The book claims that this is a typical Basque dish, and it really is versatile in that it suggested either serving it over bread, OR with a poached or fried egg, and then we ended up just doing all of the above to end up with a toasted piece of challah, layered with the peppers, and topped with a poached egg.  If you’re not a “brunch” person, this savory dish will surely make you reconsider.

Ingredients

  • 1 tbsp olive oil
  • 3 oz prosciutto (or cooked Italian sausage instead is also delicious)
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 green bell pepper, seeded and cut into thin strips
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, seeded and diced
  • 1 tsp paprika (or smoked paprika)
  • Kosher salt and ground pepper
  • chopped parsley for garnish
  • 4  fried or poached eggs (for 4 servings)

Directions

  1. In a frying pan, heat the oil over medium heat.  Add the proscuitto (or sausage) and cook, stirring frequently until lightly browned about 3 minutes.  Add the bell peppers and cook, stirring occasionally, until the peppers are tender, 6-8 minutes.  Stir in the garlic and cook until it softens, about 1 minute.
  2. Stir in the tomatoes and cook until they give off some of their juices, about 3 minutes.  Reduce the heat to medium-low and cover.  Cook, stirring occasionally until the vegetables are very tender, 20-25 minutes.
  3. Uncover the pan and stir in the paprika.  Continue to cook until the juices thicken, about 5 minutes.  Season with salt and pepper.
  4. (Optional) Toast two slices of bread such as challah and put on plates.
  5. Divide the peppers among the bowls serving with parsley and a fried or poahed egg.  Serve hot!

From Breakfast Comforts, by Rick Rodgers.

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