John Myers
Ingredients for 4 servings:
- 4 medium-sized eggs, very fresh
- 2 large green bell peppers
- 2 large red bell peppers
- 4 m.-large tomato(s), fully ripe
- 2 m.-sized onion(s)
- 2 medium-sized garlic cloves, sliced
- 4 slices of ham, Bayonne or Parma ham
- 1 bouquet garni of sage, thyme and bay leaves
- 2 tbsp oil
- 1 tsp butter
- n. B. Salt
- n. B. Pfeffer
- 1 tsp goose fat, (optional)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Ratatouille from the Basque Country with air-dried ham and scrambled eggs. A delight hot or cold.
Cut the air-dried Bayonne or Parma ham into strips or cubes and fry in a little oil. Set aside. Peel and slice the onions and garlic. Fry the sliced onions in oil and add the sliced garlic. Continue sautéing. Be careful not to burn the garlic. For a more authentic result, crush the garlic cloves with a vigorous smash and then remove them at the end. Meanwhile, halve the bell peppers and roast them in the oven with the grill on. The skin will turn almost black. But that’s okay, because you won’t need it anymore. Let them cool slightly and peel off the skin. Cut into even strips and add to the onion and garlic mixture. Cover the pot. Make a small cross-shaped incision at the base of the tomatoes, place them in boiling water, wait a moment, let them cool slightly, and then peel off the skin. Cut the tomatoes into sixths, scrape out the seeds, and discard them. Add the deseeded and peeled tomato pieces to the pot. Add the bouquet garni. Season with salt and pepper. Continue simmering with the lid on for about 5 minutes, until it reaches a tomato sauce-like consistency. Remove the bouquet garni. Meanwhile, heat 1 teaspoon of oil, the butter, or, if desired, goose fat in a pan. Crack the eggs into the pan, add them to the pan, season with salt and pepper, and make a moist, glossy scrambled egg. It shouldn’t be cooked all the way through, or it will be dry. Leave the piperade in the pan, pour the scrambled egg over it, top with the ham, and serve. It’s usually served hot, but it’s also delicious served cold with buttered bread. Tip: The ham can also be cooked with the piperade. The bouquet garni consists of sage, thyme, and bay leaves. However, it can be varied according to taste and availability. Basil and/or tarragon are good options. The herbs can also be placed in a tea bag or tea strainer.
Facebook Comments