by pierino
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pierino's Notes:
Expand6 anaheim chilis* Ask a question about this ingredient
1 red bell pepper Ask a question about this ingredient
1 sweet onion (vidalia, walla walla etc.) Ask a question about this ingredient
5 cloves garlic Ask a question about this ingredient
3 fat tomatoes (in season please) Ask a question about this ingredient
¼ teaspoon pimenton aka Spanish paprika (pimenton de la vera or piment d’esplette are preferred) Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
Spanish olive oil or California oil in the Spanish style Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
The ideal cooking and presentation vehicles for this would be earthenware cazuelas but you can use a deep, flat pan that you can cover
Ask a question about this stepOver a gas burner or on an outside grill roast the peppers until blackened. Place them in a paper bag and fold up the top to seal. Allow them to yield some steam for about fifteen or twenty minutes and then rub off the blackenend skin
Ask a question about this stepStem, seed and thinly julienne the peppers
Ask a question about this stepChop the tomato and crush the garlic
Ask a question about this stepIn your pan or cazuela slowly heat up the oil short of the smoke point
Ask a question about this stepAdd the garlic to the pan and allow it to color, follow that with the onions and then the peppers and tomato
Ask a question about this stepSeason with pimenton, salt and pepper, reduce heat simmer slowly, covered for about 30 minutes
Ask a question about this stepAbout half way into the finishing stage for the piperade bring a pot of water to a boil, and add the vinegar
Ask a question about this stepUncover the piperade and torque up the heat to sizzling
Ask a question about this stepBreak and poach the eggs. I like a three minute egg that’s still runny. Portion your piperade and top with an egg and allow your guest to let that gooey goodness run all over it
Ask a question about this step*Note to cook: when available, usually in August, by all means substitute Hatch chilis for the Anaheims if you can find them. The Hatch peppers can vary widely in heat level and there really is no way to know from color or anything.
Ask a question about this stepCouldn't say it all even once, great recipe I'm with HLA love the runny egg.
Nice alliteration! Love the runny egg yolk.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Would shishito peppers work in this, or are they too mild? Pump up with bottled jalapenos?