Piperáde is a style of cuisine typical of the Basque Country and its staple ingredients of onions, green peppers and tomatoes are said to mimic the red, green and white colors of the Basque Flag. There are a number of ways to interpret this style and combine the ingredients to make a variety of dishes. I decided to play around and go the visual appealing route of thinly sliced peppers served underneath a sexy poached egg.
Can you tell that I like to eat food that is pretty?
This recipe is colorful, quick and very low maintenance. Feel free to play around with ingredients, shapes and sizes to make this dish appealing to you and yours!
What will you need?
1 poached egg
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 medium white onion, diced
1 small tomato, diced
1 clove garlic, finely chopped
1 tbsp olive oil
1 tsp dried thyme
1 tsp red pepper flakes
How do you make it?
In a small skillet, heat the olive oil and thyme. Add in your garlic and onion and sautee until translucent, making sure to stir constantly to prevent burning.
Add in your pepper slices and cook on medium heat for about 10 minutes, stirring occasionally.
In the meantime, start poaching your egg.
Once the pepper mixture is cooked, stir in your diced tomatoes, add a dash of red pepper flakes, and cook until the tomatoes become soft and sauce-like.
Remove from the heat. Plate your peppers and gently place the poached egg on top. Sprinkle with ground pepper and salt.
Ahhhh, bring me back to France!!!!!!