Piperrada Style Eggs

Piperrada Style Eggs

adapted from Cooking Channel

According to Wikipedia, Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper. The colors coincidentally reflect the colors of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.

This recipe changes it up a little by using red and yellow bell peppers and leaves out the tomatoes and the bread since we are trying to decrease carbs. 

If you do not have Espelette pepper freshly a little crushed red pepper or cayenne will substitute nicely. 

Makes 2 servings                                                     0 WW Blue points / serving

2 thin slices Serrano ham

1/2 onion, sliced

4 mini bell peppers or 1/2 red bell pepper, roasted, sliced

1 clove garlic, minced

1 Tbsp. champagne vinegar

1/2 tsp. chopped thyme leaves

4 eggs, beaten

Kosher Salt

Espelette pepper

1. In a pan coated with cooking spray, cook the Serrano ham until the edges begin to crisp, turning once.
2. Coat the pan with additional cooking spray and saute the onions until they are soft, about 5 minutes.
3. Add the roasted peppers and garlic and cook an additional minute.
4. Add the vinegar and cook until reduced by half.
5. Add the thyme and season to taste with salt and pepper; remove to a bowl.
6. Wipe out the pan and coat again with cooking spray.
7. Add the eggs, season with salt and pepper and cool over low heat stirring often until small curds form.
8. To serve place the eggs on top of the ham and top with onion mixture.

Enjoy!