4 oz. serrano or Bayonne ham, cut into thin pieces
1 large onion halved and thinly sliced
5 medium red, yellow and orange bell peppers (about 2.5 ibs.), thinly sliced (about 8 cups)
1 large cubanelle pepper, thinly sliced
1 bay leaf
Salt & Black Pepper
4 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 tsp. minced fresh thyme
1 1/2 tsp. paprika
1 (14 1/2 oz.) can of diced tomatoes
1/3 cup chopped fresh parsley
4 to 8 eggs
Instructions
In a large skillet over medium heat, heat oil until shimmering. Add ham and cook, stirring frequently, until firm and just beginning to turn crisp, about 3 minutes.
With slotted spoon remove ham and drain.
Add onion, bell, and cubanelle pepper, bay leaf, and 1/2 tsp. of salt to skillet, adjust heat to medium-high and cook, stirring occasionally, until peppers are tender-crisp, about 18 minutes.
Add garlic, red pepper flakes, thyme and paprika, and cook, stirring, until fragrant, about 1 minute. Add tomatoes and, stirring occasionally, bring mixture to a simmer. Remove bay leaf, and stir in ham, most of the parsley, 1/2 tsp. salt, and black pepper to taste.
Adjust heat to medium-low, use the back of a spoon to make 4 to 8 indentations in the piperade, crack an egg into each, and sprinkle eggs with salt and pepper.
Cover skillet and cook until whites are set and yolks are warm and skightly thickened, about 11 minutes. Sprinkle with remaining parsley and serve at once.
Originally Submitted
4/3/2011
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