Eggs Poached In Piperade Recipes

POACHED EGGS IN PIPéRADE

Steps:

• Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
• Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)

Steps:

• Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
• In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
• Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

MEDITERRANEAN-STYLE POACHED EGGS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper strips and garlic; saute 5 minutes.
• Add cumin and paprika; saute 1 minute. Reduce heat to medium; stir in tomatoes, black pepper and artichokes. Cook 5 minutes, stirring occasionally.
• Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation.
• Cover and cook 8 minutes or until eggs are done.
• Sprinkle with parsley, olives and cheese. Serve over toasted French bread slices.

GRITS AND EGGS WITH PIPERADE

Steps:

• For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
• For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
• Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
• Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
• Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.

EGGS BAKED IN PIPéRADE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
• Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
• Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.

EGGS POACHED IN PIPERADE

Steps:

• Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
• Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon. Carefully break eggs into each indentation. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
• Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.

POACHED COD PIPERADE

Steps:

• Heat a straight sided large pan on HIGH for 3 minutes. Add 2 tbsp olive oil and stir fry mix. Cook on MEDIUM-HIGH heat while stirring for about 5 minutes or until vegetables soften. Add garlic and white wine. Let liquid cook until almost dry. Add tomatoes, ground pepper, thyme and the vinegar. Season with salt and cook about 10 minutes to reduce the liquid. Top the cod with the remaining olive oil and thyme and place in pan with sauce. Reduce heat to MEDIUM, cover and cook until fish is cooked through, about 7 to 8 minutes. Cod will flake easily when pierced with a fork.