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–+ servings

Piperade with Baked Eggs

Christian Gott - An Island Chef
Bake the eggs in individual dishes or a large shallow earthenware dish to serve at the table
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Prep Time 30 minutes
Cook Time 1 hour

Ingredients
  

For the Piperade

  • 8 ripe Tomatoes quartered
  • 1 Red Pepper cut in half, deseeded and sliced
  • 1 Green Pepper cut in half, deseeded and sliced
  • 1 large White Onion peeled and thinly sliced
  • 50 ml good quality Olive Oil
  • 2 teaspoons of Tomato puree
  • A splash of Sherry Vinegar
  • 3 large Garlic cloves peeled and crushed
  • 1 teaspoon Piment d’Espelette or hot Paprika
  • 1 teaspoon Sugar
  • ½ teaspoon Thyme
  • Sea Salt and freshly ground Black Pepper

To Finish

  • 4 free-range Eggs
  • A small bunch of Parsley thoroughly washed, dried and chopped
Course Beverages, Brunch, Lunch
Cuisine French, Spanish
Servings 4 people

Instructions
 

  • Heat the oil in a large, heavy-bottomed frying pan and gently sauté the onion for fifteen minutes until it is soft. Add the garlic and peppers and cook for five more minutes, stirring regularly.
  • Sprinkle over the Piment d’Espelette, stir then add the tomatoes, tomato puree, sugar, sherry vinegar and thyme. Add a glug of water and gently simmer for around thirty minutes until the tomatoes break down and the peppers and onion are cooked.
  • Carefully spoon the sauce into four dishes and make a well in the centre of each. Crack in an egg and season generously before baking in a preheated oven at 350 F / 180 C / Gas Mark 4 until the eggs are set. Garnish with parsley and serve

Notes

Allergens in this recipe are;
      Eggs
 
Please see the Allergens Page
Keyword Piperade, Sauces, Vegetarian
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