Piperrada

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 5
  • POSTED Oct 11th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • Spanish olive oil or Vera Jane's Extra-Virgin Olive Oil
  • 1 7.6-oz jar Matiz España D.O. Piquillo Peppers, drained and sliced
  • 2 garlic cloves, minced
  • ¼ cup Veleta Spanish Sherry Vinegar
  • 2 tsp fresh thyme
  • 7 slices of serrano ham, sliced thin
  • 7 slices DLM Rustic Country Bread
  • 1 garlic clove, cut in half lengthwise
  • 8 eggs
  • ¼ cup parsley
  • ¼ tsp Salt and pepper to taste

INSTRUCTIONS

1
In a sauté pan, heat 2 Tbsp olive oil and sauté onions until soft. Add the sliced peppers and minced garlic and cook for another minute or two. Add the Sherry vinegar and the fresh thyme and continue to cook until vinegar is reduced down to 2 Tbsp. Season with salt and pepper.
2
Place in a bowl and set aside. Wipe out sauté pan and heat another tablespoon or two of olive oil over medium heat. Add a couple of slices of the ham and heat until edges get a little crispy on both sides. Remove from pan and repeat until all the ham is done. Set aside. Clean sauté pan and dry for later step.
3
Toast or broil the bread until golden. Rub with the cut side of the garlic clove. Drizzle with olive oil and place on plate.
4
Meanwhile, whisk the eggs until beaten and season to taste with salt and pepper. Place clean pan back over low heat and heat 1-2 Tbsp of olive oil. Pour in the eggs and lightly scramble until soft set, adding parsley at the last minute or two.
5
To serve: Place a piece of ham on toast. Top with scrambled eggs and garnish with the pepper mixture. Drizzle with olive oil if desired.

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