Cuisine - - PREVIEW -


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.

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