Basque Pepper and Egg Skillet — Basque Piperrada with Eggs
Basque skillet of slow-cooked sweet capsicum, tomato, and onion simmered into a rich glossy sofrito, finished with two eggs scrambled gently through until just set, served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice red and green capsicum into 5mm strips. Dice onion, smash garlic cloves, grate tomato, beat eggs lightly, chop parsley, and toast bread slices until golden.
Sweat
Heat olive oil in a wide skillet over medium-low. Add capsicum, onion, and a pinch of salt, cover, and cook 12–15 minutes until completely soft and glossy.
Build
Stir in smashed garlic and espelette pepper off heat for 15 seconds. Return to medium heat, add grated tomato and remaining salt, cook 5–6 minutes until darkened and concentrated.
Simmer
Lower heat to medium-low, pour beaten eggs into vegetables, and stir gently for 90–120 seconds until eggs set into soft glossy curds folded through the piperrada.
Plate
Lift skillet to table on a board, scatter black pepper and parsley across surface, and serve directly from skillet with toasted bread alongside.
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