Wednesday, December 19, 2007

Eggs With Peppers And Tomatoes

The Chicago Tribune was nice enough to share this Basque cuisine recipe:

Basque scrambled eggs with peppers and tomatoes

December 19, 2007

Preparation time: 30 minutes

Cooking time: 45 minutes

Yield: 2 to 3 servings

•Piperade is the French-Basque name for this appetizing prosciutto-topped scramble of eggs with tomatoes and sweet peppers. This dish is typically highly seasoned, but the amount of salt, and red and black peppers can be adjusted to suit your taste.

1 tablespoon plus 1 1/2 teaspoons olive oil
2 cloves garlic, minced
1/2 onion, chopped
2 tomatoes, cored, seeded, coarsely chopped
1 each, finely diced: red and green bell pepper
1 teaspoon tomato paste or more to taste, optional
1/2 teaspoon salt
1/4 teaspoon ground red pepper or to taste
Freshly ground black pepper
4 eggs, lightly beaten
2 to 3 ounces prosciutto, thinly sliced, trimmed, optional

1. Heat the oil in a large skillet over medium heat; add the garlic and onion. Cook, stirring, 3 minutes. Add the tomatoes; lower heat to a simmer. Cook, stirring occasionally, 15 minutes. Add 1/2 cup each of the red and green pepper; cover. Cook until peppers are soft, about 20 minutes.

2. Puree the mixture in a blender or food processor; stir in 1 teaspoon or more of tomato paste for additional flavor or color, if desired. Return puree to skillet over medium heat; season with the salt, ground red pepper and black pepper to taste. Add the remaining diced red and green peppers; heat the mixture to an active simmer. Lower heat to low; add the eggs. Cook, stirring gently, until eggs are scrambled, firm but not dry, about 4 minutes. Taste; adjust seasoning if needed. Serve garnished with sliced prosciutto.

Nutrition information per serving:

241 calories, 57% of calories from fat, 16 g fat, 4 g saturated fat, 297 mg cholesterol, 12 g carbohydrates, 16 g protein, 997 mg sodium, 3 g fiber.

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