Basque Eggs My Way Recipes

BASQUE SCRAMBLED EGGS (TAPAS)

Basque Scrambled Eggs (Tapas) image

From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

Provided by mersaydees

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons Spanish olive oil, divided
1 large onion, finely chopped
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g)
3 tablespoons butter
10 large eggs, lightly beaten
salt
pepper
4 -6 thick slices country bread, toasted, to serve

Steps:

Preheat an oven on low or warm setting.
Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
Serve immediately over the hot toast.

Nutrition Facts : Calories 674.5, Fat 40.8, SaturatedFat 13.7, Cholesterol 500.4, Sodium 766.4, Carbohydrate 48.7, Fiber 4.8, Sugar 8.8, Protein 28.7

BASQUE EGGS

Basque Eggs image

A long time ago I had a recipe from a Basque cookbook for really tasty eggs poached in a simple stew of tomatoes, peppers, and onions. I've since lost that recipe, but this is pretty close to the flavors (though I won't claim it as authentic Basque cooking!) This is really quick to prepare, especially if you dice your veggies as you're cooking instead of doing th prep work all up front (for example, while the sausage sautes, dice the onion, after the onion goes in, mince the garlic, once the garlic is in, dice the peppers, etc.) This can be made vegetarian/vegan by substituting 1 tsp. oil for the sausage.

Provided by velorutionista

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 link spicy sausage, finely diced (like andouille, chorizo, or linguica)
1 medium sweet onion, diced (walla wallas are fantastic)
2 garlic cloves, minced
2 bell peppers, diced (I like a mix of purple and red, but use whatever you've got on hand)
4 medium tomatoes, diced
1 teaspoon fresh thyme (or 1/2 tsp. dried thyme)
crushed red pepper flakes (to taste)
salt (to taste)
4 eggs (beaten if desired, see below)

Steps:

In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.

BASQUE-STYLE HAM AND EGGS

Basque-Style Ham and Eggs image

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

Provided by Marilou Robinson

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 red onion, thinly sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 garlic clove, minced
3 tomatoes, seeded, cut into strips
6 1/4-inch-thick ham slices
1/2 cup dry white wine
12 eggs
1/2 cup half and half
2 tablespoons (1/4 stick) butter
1/4 cup grated Parmesan

Steps:

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers and garlic and sauté until tender, about 7 minutes. Add tomatoes and continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover and simmer until ham is heated through, about 5 minutes. Arrange ham around edge of platter. Top with vegetable mixture. Cover and keep warm.
Beat eggs with half and half in large bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add eggs and stir until cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan and serve.

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