Basque Eggs My Way

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound/500 g tomatoes, seeded and quartered or chopped
  • Kosher salt and freshly ground black pepper
  • 4 eggs
  • 8 slices Bayonne ham or prosciutto
  • Toasted baguette, for serving
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Directions

Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.

Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.

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  • on October 05, 2012

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    Very tasty and easy to make. I did not get as much liquid in the pan as Laura did on tv but keep an eye on it and stir often is there is not too much liquid. I still added the eggs on top of the vegetables and with the lid on the saucepan they poached beautifully without any liquid. In the recipe here she calls for chili peppers but on tv it was a powdered pepper which she said was similar to cayenne...so I used cayenne..just a sprinkle was fine.

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