PIPERADE . *From my upcoming book PLAT DU JOUR
PIPERADE ASTUCES: • You can make this sauce without the eggs and serve it with any number of other things – roast chicken, steamed fish, garlic-rubbed toast, or all by itself! • Pipérade freezes well, so make it in summer to brighten your winter evenings! SPECIAL EQUIPMENT: saucepan PREPARATION TIME: 30 minutes COOKING TIME: 1 hour 17 minutes (+/-) DIFFICULTY LEVEL: simple
PIPERADE . *From my upcoming book PLAT DU JOUR
PIPERADE ASTUCES: • You can make this sauce without the eggs and serve it with any number of other things – roast chicken, steamed fish, garlic-rubbed toast, or all by itself! • Pipérade freezes well, so make it in summer to brighten your winter evenings! SPECIAL EQUIPMENT: saucepan PREPARATION TIME: 30 minutes COOKING TIME: 1 hour 17 minutes (+/-) DIFFICULTY LEVEL: simple
Servings
4-6SERVINGS
Servings
4-6SERVINGS
Ingredients
  • 1tablespoon olive oil
  • 1 large onionpeeled and thinly sliced
  • 6 largesweet Italian peppers (can use Anaheim or Cubanelle), cored, seeded and cut crosswise into very thin slices
  • 2 cloves garlicpeeled, green germ removed, and minced
  • 4ounces; 125g very thinly sliced air-cured hamsuch as jambon de Bayonne, Kintoa, or Parma ham
  • 4pounds; 2kg tomatoespeeled, cored, seeded, and coarsely chopped
  • sea salt
  • Piment d’Espeletteor hot Paprika
  • 4 to 6 large eggs
  • Fleur de sel
  • Basil or flat-leaf parsley sprigs
Instructions
  1. Place the oil and the onion slices in a large heavy skillet over medium heat and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Add the peppers and the garlic, season lightly with salt and cook, stirring occasionally, until the peppers have softened but aren’t completely limp, 5 to 7 minutes.
  2. While the peppers are cooking, cut the ham into thin strips.
  3. Stir the ham into the peppers. Then add the tomatoes. Increase the heat if necessary, to bring the mixture to a boil, then decrease it so it is simmering steadily. Season lightly with salt and piment d’Espelette, cover, and cook until the ingredients have formed a soupy mixture and are tender, about 1 hour. Check and stir from time to time to be sure nothing is sticking to the bottom of the pan. Adjust the seasoning to your taste.
  4. Break the eggs one by one into the mixture, cover, and cook until the eggs are just set, 3 to 5 minutes. To serve, use a large, shallow spoon to scoop around each egg, grabbing some tomatoes and peppers as you do, and set it delicately in the center of a shallow soup bowl. Once all the eggs are out, scoop out more tomato mixture and surround the eggs with it. Garnish each plate with fleur de sel if desired, and the basil or parsley and serve immediately.