Traditionally this dish is found in Spanish omelette form (frittata-style) or with the eggs scrambled through the capsicums. If you want to save on washing up, use one pan - it may look less appealing, but the flavour is awesome as the eggs soak up all the capsicum juices as they set.
Capsicums with scrambled eggs (Piperrada)
Australian Gourmet Traveller Spanish recipe for capsicums with scrambled eggs (Piperrada).
- 20 mins preparation
- 1 hr cooking plus cooling
- Serves 6
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Ingredients
- 2 red capsicums
- 1 yellow capsicum
- 120 ml mild extra-virgin olive oil, plus extra for brushing
- ½ Spanish onion, finely chopped
- 50 gm jamón, coarsely torn
- 2 garlic cloves, finely chopped, plus 1 halved, for rubbing
- 2 ripe tomatoes, peeled and finely chopped
- 6 thick slices crusty white bread
- 4 eggs
- To serve: crushed dried chilli and thinly sliced flat-leaf parsley
Method
Main
- 1Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered (5-10 minutes; see note). Transfer to a heatproof bowl, cover with plastic wrap and stand until capsicum cools and softens (20-30 minutes). Peel capsicum and remove seeds, then cut into 1cm strips and set aside.
- 2Heat 80ml extra-virgin olive oil in a frying pan over medium-high heat, add onion, jamón and garlic and sauté until onion is golden (10-15 minutes). Add tomato and stir occasionally until thick (15-20 minutes), then stir through capsicum and cook to warm through (5 minutes). Keep warm.
- 3Meanwhile, preheat a char-grill pan over high heat. Brush bread with extra-virgin olive oil and grill until golden (1-2 minutes each side). Rub with cut side of garlic and set aside.
- 4Whisk eggs in a bowl and season to taste. Heat remaining oil in a frying pan over medium heat, add eggs and stir gently until just set and scrambled (2-3 minutes). Transfer to a plate, spoon capsicum mixture over, scatter with chilli and parsley to taste and serve hot with char-grilled bread to the side.
Notes
Note If you don't have a gas burner, brush capsicums with oil and roast at 200C on a baking tray, turning occasionally, until golden (15-20 minutes).
Drink Suggestion: Small glass of Spanish brandy as a breakfast heart-starter. Drink suggestion by Max Allen