Oeufs piperade
A Basque dish of eggs baked in a lightly spiced sauce of tomatoes, peppers, and onions.
Piperade (4 portions)
15g Garlic
90g Red onion
2tsp Smoked paprika
20g Olive oil
400g Peppers (sliced)
400g Tinned tomato
15ml Sherry vinegar
5g Basil (picked)
Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes.
Add the vinegar and reduce until almost gone, add tinned tomatoes and cook out for around 10 minutes. Remove from the heat and add the picked basil and stir through.
Oeufs piperade (1 portion)
2 x Large spoon piperade
2 x Burford brown eggs (Clarence Court)
Picked basil
Smoked paprika
Olive oil
Salt+pepper
Place the hot piperade into an oven dish. Make 2 holes for the eggs, crack the Burford Browns into the dish and place in the oven at 180C for around 6-8 minutes, or until the white is cooked and yolk just set.
Drizzle the finished dish with a little olive oil, Maldon salt, black pepper, smoked paprika and picked basil leaves. Serve with some torn baguette.
