Basque-Style Baked Eggs Recipe
Mar 24, 2012 10:01 am
Make this sophisticated egg dish from Alain Ducasse
By
Photo: Françoise Nicol
Nestled in a bed of vegetables, these healthy eggs make for an all-around classy brunch.
Serve these Basque-style eggs with nice fresh slices of whole-wheat or multigrain bread.
If you don’t have a flameproof serving dish, use a skillet fit for serving at the table. If you cannot get Spanish Serrano ham, use an Italian cured ham, and trim the fat before cutting it. Peppers, onions, and tomatoes — plenty of antioxidants here!
Servings: 4
Ingredients
2 white onions
1 red bell pepper
4 tomatoes
2 garlic cloves
1 tbsp olive oil
4 oz. Spanish Serrano ham
2 basil leaves
1 tbsp salt
1 tbsp piment d’Espelette
8 eggs
Directions:
- Peel the onions and bell pepper with a vegetable peeler and remove the seeds and membranes
- Cut the vegetables into thin slivers. And the tomatoes into quarter being sure to remove their seeds
- Peel and chop the garlic cloves
- Heat the olive oil in a flame proof casserole dish hand sweat the onions and peppers for 5 minutes with the lid on. Add the tomatoes and garlic and cook gently with the lid off until the liquid from the vegetables has evaporated
- In the meantime cut the ham into slices and chop the leaves from the basil. Add them when the vegetables are cooked and stir well.
- Taste and adjust the seasoning with salt and Piment d’Espelette or hot paprika
- Spread the vegetables in a layer about 1 ½ inches deep in a large flameproof serving dish
- Make 8 little hollows in the vegetable layer and take the eggs and break on into each hollow
- Cook gently until the white is set but the yolk is still runny
- Sprinkle over a few grains of sea salt and serve
Level of Difficulty:
Easy
Prep Time:
15 minutes
Cooking Time:
30 minutes
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