SERVES 4 / WOOD TYPE: OLIVE / HEAT: INTENSE EMBERS, MEDIUM EMBERS
Piperade is a classic Basque dish of green peppers, tomatoes and onions. Here, eggs are baked nestled within the piperade, creating a type of shakshuka (loosely translated from Arabic as “all mixed up”) and resulting in a delicious one-pan meal.
2 long, thin green peppers
2 long, thin red bull’s horn peppers
2 onions, halved
6 ripe tomatoes, halved
80ml (⅓ cup) extra virgin olive oil
1 garlic clove, minced
1 thyme sprig
½ teaspoon espelette pepper (available at sabato.co.nz) 4 eggs, at room temperature
¼ bunch flat-leafed parsley, torn
Prepare your intense embers and arrange a grill approximately 10cm above the embers.
Prepare the peppers. Grill the green and red peppers whole, turning frequently until blackened all over. Transfer to a bowl or tray, cover with a lid or cloth and allow to steam for 10 minutes. When cool enough to handle, carefully peel and remove the seeds from the peppers and discard. Season the flesh of the peppers with sea salt and cut into strips. Place in a bowl.
Grill the onions and the tomatoes for 10-15 minutes until tender, lightly charred and caramelised. Remove from the grill and roughly chop the onions and the tomatoes before combining with the pepper strips.
Heat the olive oil in a cast-iron pan and fry the garlic for 1 minute until fragrant. Add the onions, tomatoes, peppers, thyme sprig and espelette pepper and cook for 20-30 minutes until soft. Season well with sea salt.
Break the eggs, one at a time, directly into the pan and ensure they are evenly spaced. Cook over medium embers for 10-12 minutes, until the eggs are just beginning to set on top.
Divide the piperade between serving bowls. Finish with torn fresh parsley and serve immediately.
WINE A tannic, full-flavoured Bordeaux-based red. Try the Church Road Mcdonald Series Hawke’s Bay Cabernet Sauvignon 2014.