#13 EGGS PIPÉRADE – 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE
Back to working on my list of 44 Classic French Meals
(check out the rest starting here or type 44 in search field)
I stopped for a while because the next group of recipes
are more for cold weather eating.
But this cool rainy day seems to call for something comforting,
tasty, a little spicy and good for bread dipping.
Our land neighbour who has a community garden, blessed us with
some fresh veggies the other day.
I have made some salads but still had a basket full of tomatoes left.
So I threw them them all into a pot to make a sauce for this next dish…
Pipérade is a flavourful tomato pepper dish that originates in the Basque region of France.
#13 EGGS PIPÉRADE
2 cloves garlic, minced
1/2 cup chopped onion
1 chili pepper, minced (remove the seeds if you don’t like it too spicy)
1 jar roasted red peppers (drained and coursely chopped)
1 tsp smoked paprika
a dash or two of crushed chilis
sea salt and pepper to taste
1 healthy splash or two of a good red wine
2 cups of your favourite tomato sauce
1 generous handful of fresh parsley, coursely chopped
several slices of crusty bread
olive oil to brush on bread for grilling
Saute garlic and onions in the oil until onion is translucent and garlic has done what garlic does so well.
Add the minced chili and saute for another minute or so.
Sprinkle all with paprika, chilis, salt and pepper.
Add the wine to deglaze.
Stir in the tomato sauce and peppers and heat until it starts to simmer.
Make a small indentation in the four corners of your pot and crack an egg into each.
Place lid on pot and gently simmer until eggs are done to your liking.
While this is going on brush bread slices with oil and grill until golden brown and crispy.
(this is Captain François’ job and he does it to perfection)
Scoop steaming pepérade into bowls, top with parsley and serve with bread.