Piperada Vasca With Idiazabalcscrambled Egg Custard With
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22461. Report a problem with this recipe.
Title: Piperada vasca with idiazabalcscrambled egg custard with
Yield: 4 Servings
4 tb Extra virgin olive oil
20 Mixed piquillo and anaheim
Chilies, cut into 2inch
Batons, seeds removed
1 medium red onion, thinly sliced 4 plum tomatoes, chopped into
1/2inch dice with seeds and juice 2 ounces slab bacon, cut into 1inch
baton 6 eggs 4 slices Jamon Serrano or Jambon de Bayonne 4 slices
Idiazabal cheese 4 slices baguette, 1inch thick
Preheat oven to 425 degrees F.
In a 10 inch saute pan, heat oil until, smoking. Add peppers, onion,
garlic and bacon and cook until very soft, about 12 to 14 minutes.
Add tomatoes and cook 2 minutes. Beat the eggs and pour into pan,
stirring only once to distribute peppers. Cook slowly 2 to 3 minutes
and place in oven 2 minutes.
Meanwhile, place 1 piece of Jamon on each plate. Place Idiazabal
cheese on baguette slices and place on pan in oven. When eggs are set
and cheese has melted, remove both pans from oven. Spoon eggs over
Jamon and serve toast on side.
Yield: 4 servings
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