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A simple, flavorful Basque breakfast/brunch treat

basquefinal

Slice including poached egg from the Basque egg dish – – pronounced flavors. Guest worthy

Ingredients

  • 2 white onions
  • 1 red bell pepper
  • 4 tomatoes, cut in half, juices, seeds, and membranes removed
  • 4 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 4 oz. Spanish Serrano ham
  • 4 basil leaves
  • 1 tbsp salt
  • 1 tbsp piment d’Espelette (or substitue with 1 Tbl paprika and a dash of cayenne)
  • 8 eggs

Procedures 

  1. Cut all vegetables into thin matchstick slivers
  2. Heat olive oil in a 10 or 12 inch non-stick skillet.
  3. Sweat the onions and peppers for 5 minutes with the lid on. Add the tomatoes and garlic and cook gently with the lid off until the liquid from the vegetables has evaporated
  4. Cut the ham into slices and chop the leaves from the basil. Add them when the vegetables are cooked
  5. Taste and adjust the seasoning with salt and Piment d’Espelette or paprika with cayenne
  6. Spread the vegetables in a layer about 1 ½ inches deep
  7. Make 8 little hollows in the vegetable layer and take the eggs and break one into each hollow
  8. Cook gently until the white is set but the yolk is still runny
  9. Sprinkle over a few grains of sea salt (Maldon salt is nice here), an extra sprinkle of ribboned basil leaves, and serve

Serves 4

basque cooking

Gently bubbling until egg whites are firm while keeping yolks runny as a sauce – – finished with a touch of good quality sea salt (such as Maldon) and extra chiffonade of basil

 

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