Units
Ingredients
- 820 grams sweet peppers
- 250 grams onion 1 medium onion
- ¼ cup Spanish olive oil
- 50 grams dry cured ham such as jamon Serrano chopped
- 20 grams garlic minced
- 1 large bay leaf
- 1 cup tomato passata
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon smoked hot paprika
- ¼ teaspoon black pepper
- 4 eggs
Instructions
- Remove the stems, membranes, and seeds from 820 grams sweet peppers with a knife. Then, cut the peppers and 250 grams onion into ¾” (19mm) squares.
- Add ¼ cup Spanish olive oil, 50 grams dry cured ham, and 20 grams garlic to a large deep pan and fry until the ingredients are fragrant but the garlic hasn’t browned.
- Add the peppers, onions, and 1 large bay leaf, and continue sautéing until the vegetables start to soften.
- Add 1 cup tomato passata, 1 tablespoon sweet paprika, 1 teaspoon salt, ½ teaspoon smoked hot paprika, and ¼ teaspoon black pepper to the pan and stir to combine. Cover the pan with a lid, turn down the heat to maintain a gentle simmer, and cook the Piperade for 45 minutes, stirring periodically to prevent burning.
- If your Piperade is too watery, you can cook it for longer without the lid to thicken it up.
- If you want to poach eggs with the sauce, use a large spoon to make wells in the Piperade and break 4 eggs into them (1 per well).
- Use the spoon to cover the eggs with sauce, and then cover and cook until the eggs are done to your liking.
- Serve the Piperade with warm, crusty bread for dipping.
Nutrition
Calories 351kcalCarbohydrates 27gProtein 12gFat 24gSaturated Fat 5gPolyunsaturated Fat 4gMonounsaturated Fat 14gTrans Fat 0.04gCholesterol 172mgSodium 758mgPotassium 967mgFiber 7gSugar 15gVitamin A 7985IUVitamin C 276mgCalcium 81mgIron 4mg