Piperade (Basque tomato dish)

Name: Piperade (Basque tomato dish)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Meat tomatoes (approx. 1,2 kg); 2 Onions; 3 small green chillies; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON + some sugar; 1 TEASPOON Oil; 8 thin slices of Serrano ham; 4 Eggs (size M); 5 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Meat tomatoes (approx. 1,2 kg)
2 Onions
3 small green chillies
2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON + some sugar
1 TEASPOON Oil
8 thin slices of Serrano ham
4 Eggs (size M)
5 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Dice the flesh roughly. Peel and finely dice onions. Wash the chillies, cut them lengthwise in half, remove the seeds and cut the halves into thin strips. Peel garlic and chop finely
2
Heat olive oil in a pot. Fry the onions and chillies for 2-3 minutes. Add 1 tsp. sugar and caramelise slightly. Add the tomatoes, approx. 100 ml water and garlic and simmer covered over a low heat for approx. 10 minutes
3
Heat the oil in a frying pan. Fry 4 slices of ham in it crisply on both sides, take them out and let them drain on kitchen paper. Place 2 egg cups in the pan and fry the eggs in 2 portions for 4-5 minutes at medium heat. Cut the remaining ham into small pieces
4
Wash parsley, shake dry and chop the leaves of 3 stems into small pieces. Add ham pieces and chopped parsley to the tomatoes and season with salt, pepper, paprika and a little sugar. Arrange the tomatoes, fried eggs and ham on 4 plates and garnish with the rest of the parsley