Basque Brunch: Piperrada (basque-style Ratatouille) With Fried Eggs
Basque Brunch: Piperrada (Basque-style Ratatouille) with Fried Eggs is a delicious and colorful dish that is perfect for a leisurely brunch. This Basque-inspired recipe combines the flavors of sweet peppers, onions, and tomatoes with the richness of fried eggs, creating a satisfying and flavorful meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 red bell peppers, thinly sliced
- 2 yellow bell peppers, thinly sliced
- 4 ripe tomatoes, chopped
- Salt and pepper to taste
- 4 eggs
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and minced garlic, and cook until softened.
- Add the sliced bell peppers and cook until they start to soften.
- Add the chopped tomatoes, season with salt and pepper, and cook for 10-15 minutes, until the vegetables are tender and the flavors have melded.
- While the piperrada is cooking, fry the eggs in a separate pan to your desired doneness.
- To serve, spoon the piperrada onto plates and top each portion with a fried egg.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 25g
- Protein
- 12g
- Fat
- 18g
Supplies
Large skillet Spatula Cutting board Sharp knife
Tools
Frying pan
Serving suggestions
Serve the Basque Brunch: Piperrada with crusty bread or a side of mixed greens for a complete and satisfying meal.
Tips & tricks
For added flavor, sprinkle some fresh herbs, such as parsley or chives, over the fried eggs before serving.
Cost
$10