Basque piperade serrano ham and poached eggs
Serves 4 people
- 4 red bell peppers seeded and finely sliced
- 4 green bell peppers seeded and finely sliced
- 1 onion finely sliced
- ½ cup white wine
- 6 garlic cloves, crushed
- 6 big tomatoes chopped
- 1 tsp sugar
- 1/4 cup extra-virgin olive oil
- 1/8 tsp Piment d'Espelette (Basque ground red pepper)
- salt & freshly ground pepper
- 1 bay leaf
- 4 eggs
- 2 slices of Serrano ham per dishes
- 1 tsp of fresh chopped parsley to sprinkle before serving
Prep time: 35 minutes
- Heat a pan over medium-high heat, add the olive oil, add the bell peppers onions and garlic.
- Sauté until it begins to render out some of its water.
- Deglaze with the white wine, let the alcohol evaporate for a few minutes then add the tomatoes, sugar, Basque Piment and bay leaf.
- Cook for about 30 minutes and do not forget to stir sometime. Check the seasoning, adding salt and pepper to taste. Remove the bay leaf.
- Then fry the slice of Serrano, poached the eggs in boiling water (with some vinegar).
- Serves the Piperade in a cazuela (round brown clay dish from Spain) with the ham and the egg on top for more flavor you can add a slice of Basque cheese like "P'tit Basque or Etorki" and broiled it until golden brown and you can see the bubbles coming out from the cheese.
- Sprinkle fresh chopped parsley on top.
- It's ready to eat.
About Mattin Noblia:
Mattin Noblia, a 29-year-old native of the Basque country located in southwestern France and Northwestern Spain, has been enamored of cooking since the age of five. When entranced by the aromas, flavor and color of dishes prepared for his family by his architect father, he began to dream of becoming a chef.
At 14, the youngest possible age, Mattin set out to make his dream a reality by entering a three-year culinary training program, which culminated with an apprenticeship under the noted chef Dominique Jolie (a protégé of 4-Michelin-star chef Joel Robuchon). After completing the apprenticeship and receiving a Chef de cuisine diploma, Mattin enhanced his skills through stints at restaurants in France and Switzerland.
In 2002, Mattin came to San Francisco to become a great chef. A year later, at 23 years old, Mattin opened his own tapas restaurant in North Beach called Iluna Basque. Mattin's cooking has long been guided by his unique feel for the way diverse ingredients can be assembled to form a savory dish. His food is presented in a manner, which is modern, yet cozy, comfortable and filled with life.
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