Piperrada is the Basque version of french ratatouille. It is used as a side dish of all types of food. In this case we are going to make breakfast for some fried eggs with piperrada.
INGREDIENTS (2 people):
4 large eggs
4 large red tomatoes, very ripe
2 slices of french baguette bread
2 large (sweet) purple onions
1 green pepper for frying
1 red pepper for frying
1 clove garlic
Salt
Ground black pepper
Olive oil
Cut the peppers into strips, removing the seeds and the stem. Peel the tomatoes and remove the seeds, chopping very fine. The same with the onion, well chopped.
In a pan with a good stream of olive oil, fry the peeled garlic clove until it browns. We remove and discard. In the same oil, we fry the onion in julienne, salt it to sweat, and when transparent add the strips of pepper. Let on fire for 15 minutes watching that it does not burn.
Then add the tomato and cover the pan, leaving the minimum heat. We will keep it that way for another 15 minutes.
In another pan over high heat with an important jet of olive oil, we fry the eggs when the oil is about to smoke (watch out for splashes). With the paddle we pour hot oil on the yolk, be careful not to break it. Salt and pepper for taste. When the white is curling at the edges and browning, remove and place in the center of the dish. We pour around the piperrada.
In the oil where we fried the eggs, already out of the fire, heat the slices of bread to brown. The bread with the eggs and the piperrada is served together so the diner can soak the yolk.
Have you got hungry?