Monday, 17 October 2011

Basque Eggs

Soft basted eggs with Red and Green peppers, onion, and tomato nestled in thin slices of ham.

Inspired one day by a show I watched on television, French Food at Home with Laura Calder, I tried this recipe not too long after and I am happy to say that it is now a go to breakfast, it really is pretty to look at, delicious and easy to make.

Basque Eggs

Pepper and onion mixture
Served 5

2 Red pepper sliced thinly/julienne
2 Green pepper sliced thinly/julienne
1 onion sliced thinly
1 large can of tomato, whole (I use a  San Marzano Type or so the can says)
1 clove of garlic minced
Extra virgin olive oil enough to saute veges
Salt and pepper to taste

Eggs to order, I served five people, probably around eight eggs, some had one, some had two.

2 slices of thinly sliced ham per serving for nesting the pepper and egg mixture into.

Using Olive oil, saute onion and peppers till soft, add garlic, saute for 1-2 minutes and add tomatoes.  Season with salt and pepper and cook this mixture until the liquid is evaporated and everything is soft and blended.

Make a well in the center of your pepper and onion mixture and crack your eggs into this space
Cover and cook until the yolk is to your liking, I love them soft.
Make a nest with the ham on the serving plate and lay your pepper and egg mixture in it, beautiful and very tasty.
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