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Epicurious
Bon Appétit

Basque-Style Ham and Eggs

By Marilou Robinson

3.8

(1)

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

Recipe information

  • Yield

    Serves 6

Ingredients

2 tablespoons olive oil
1 red onion, thinly sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 garlic clove, minced
3 tomatoes, seeded, cut into strips
6 1/4-inch-thick ham slices
1/2 cup dry white wine
12 eggs
1/2 cup half and half
2 tablespoons (1/4 stick) butter
1/4 cup grated Parmesan

Preparation

  1. Step 1

    Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers and garlic and sauté until tender, about 7 minutes. Add tomatoes and continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.

    Step 2

    Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover and simmer until ham is heated through, about 5 minutes. Arrange ham around edge of platter. Top with vegetable mixture. Cover and keep warm.

    Step 3

    Beat eggs with half and half in large bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add eggs and stir until cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan and serve.

TagsBasqueSpanishEuropeanBell PepperVegetableTomatoHamMeatMainDinnerBrunchNut FreeSauteBon Appétit
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