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Categories:
olive oil onions garlic peppers fresh ripe tomatoes basil pepper olive oil butter ham eggs salt freshly ground black pepper parsley
Viewed: 28 - Published at: 3 months agoIngredients
- 4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat
- 1/2 cup onions or scallions, finely chopped
- 1/2 teaspoon garlic, finely chopped
- 2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup)
- 1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups)
- 1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped
- 1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide
- 5 eggs
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped
Method
- Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table.
- Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown.
- Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp.
- Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce.
- Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated.
- Be careful that the piperade doesn't burn.
- Put it aside until you are ready to reheat and serve it.
- At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through.
- Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
- Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper.
- Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds.
- Remove them from the heat when they are not quite set and gently spread them over the reheated piperade.
- Let some of the colorful vegetables show through.
- Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.
