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This dish could be served for breakfast, brunch, lunch or dinner. It's good enough to deploy as a staple in summer, when peppers and tomatoes are plentiful.
You might wonder: If it's basically eggs, bacon and vegetables, why does it take 40 minutes to prepare? Technique. Cooking the eggs slowly, with the vegetable base, yields the creaminess referred to in the title. A few minutes of stirring over low heat, as opposed to the usual scrambling, elevates the ingredients.
And about some of those ingredients: The onion, tomatoes and bell peppers are cooked with olive oil; this is called a piperade. Pancetta is a cured, rolled bacon that is not smoked; it is available (sliced) at large Giant stores and at Whole Foods Markets. Piment d'espelette is a sweet, coarsely ground version of dried Basque red peppers, and it is available at La Cuisine in Alexandria (703-836-4435) and through online purveyors.
Boldface items in this list are for your shopping convenience; to view the entire recipe, click on the recipe title.
Creamy Eggs With Tomatoes and Peppers, Basque-Style
4 to 6 servings
Serve with multigrain toast.
Adapted from Sur La Table's "Eating Local," with Janet Fletcher (Andrews McMeel, 2010).
3 ounces sliced pancetta (see headnote; may substitute thick-cut bacon)
1 medium yellow onion
2 medium bell peppers, preferably of different colors, such as red and yellow or yellow and orange
3 medium cloves garlic
6 to 8 stems thyme
6 to 8 Roma tomatoes
8 large eggs
Leaves from 3 or 4 stems curly parsley, for garnish
Piment d'espelette, Spanish smoked paprika or sweet paprika, for garnish (see headnote)
-- Bonnie S. Benwick
The Food Section
June 22, 2010; 3:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie S. Benwick, recipes, shopping
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