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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs. Ingredients:
1 large onion, chopped |
2 red bell peppers, chopped |
3 tablespoons extra-virgin olive oil |
1/2 teaspoon hot paprika |
1 teaspoon minced garlic |
2 (14- to 15-ounce) cans diced tomatoes, including juice |
8 large eggs |
3 ounces crumbled feta (3/4 cup) |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F.
2. Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
3. Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
4. Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.
5. Cooks' note: The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
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