Eggs Pipérade
Total time: 25 minutes
The spicy onion, green pepper and tomato is a Basque dish but we ate it often in Andorra, which has more of a Catalan influence. With the addition of eggs (optional in Basque country) the dish is reminiscent of the Mexican Huevos Rancheros, but without the tortilla. For breakfast or a light lunch serve with 2 eggs.
Ingredients:
- 1 medium onion
- 1 rib celery
- 3 cloves garlic
- 1 small - medium green bell pepper
- 2 cups (15oz, 450gr) whole tomatoes, drained
- 1 1/2 tsp chili powder
- 1 tbs Worcestershire sauce
- 1 tbs Balsamic vinegar
- 2 tbs red wine
- 1 tsp dried oregano
- 1 tbs olive oil plus 1 tsp
- hot sauce as desired
- 2 eggs
Instructions:
- Chop onion and celery; mince garlic; roughly chop green pepper.
- Drain tomatoes, discarding juice or reserving for another use. Roughly chop tomatoes.
- Heat 1 tbs oil in a medium nonstick skillet. Add chili powder and sauté 1 minute.
- Add onion and celery; sauté 5 minutes.
- Add pepper and garlic; sauté until tender, about 5 minutes longer.
- Add tomatoes, wine, vinegar, Worcestershire and oregano, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes.
- The eggs: In a separate nonstick skillet heat 1 tsp olive oil.
- When hot, add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'.
- The finish: Divide onion/pepper mix between two flattish soup plates.
- Put an egg on top of each, add salt, pepper, and serve; hot sauce on the side.