3 large green peppers
1/2 - 1 green chilli pepper
3 medium-sized courgettes
3 medium-sized onions
10 medium-sized ripe tomatoes
pinch oregano
pinch basil
6 eggs, 2 of which hard-boiled
olive oil
salt and pepper
1/2 - 1 green chilli pepper
3 medium-sized courgettes
3 medium-sized onions
10 medium-sized ripe tomatoes
pinch oregano
pinch basil
6 eggs, 2 of which hard-boiled
olive oil
salt and pepper
method
1. The Spanish equivalent of the French dish piperade, this dish comes from the La Mancha region.
2. Rinse, dry and prepare the peppers and the chilli pepper and chop them coarsely. Dice the courgettes. Chop the onions coarsely. Blanch, peel and seed the tomatoes and chop coarsely.
3. Heat 6 tbsp olive oil in a large, heavy-bottomed flameproof casserole dish and when it is very hot, add the peppers, chillis, courgettes and onions. Stir well, sprinkle with a pinch of salt and some freshly ground black pepper, cover and reduce the heat to very low. Simmer gently for 25 minutes.
4. Prepare the garnish. Cut the 2 hard-boiled eggs lengthwise in half, remove the yolks and rub these through a sieve; cut the whites into very small dice. Reserve this garnish.
5. Mix the chopped tomato flesh with a pinch of salt, 1 tbsp oil, the oregano and a small pinch of dried basil in a small saucepan; bring to the boil, stirring. Simmer, uncovered, for about 10 minutes, stirring frequently as the sauce reduces and thickens considerably.
6. When it is very thick, stir into the pepper and onion mixture and cook over a low heat, stirring, for 1-2 minutes to reduce the liquid further. The vegetable mixture should be very thick, with no visible liquid.
7. Beat 4 eggs in a bowl with a pinch of salt and pepper, stir into the vegetables and cook, stirring, over a very low heat. When the eggs have started to set and thicken the mixture, which will take about 30 seconds, remove from the heat and serve immediately, decorating each serving with a little of the egg garnish.
2. Rinse, dry and prepare the peppers and the chilli pepper and chop them coarsely. Dice the courgettes. Chop the onions coarsely. Blanch, peel and seed the tomatoes and chop coarsely.
3. Heat 6 tbsp olive oil in a large, heavy-bottomed flameproof casserole dish and when it is very hot, add the peppers, chillis, courgettes and onions. Stir well, sprinkle with a pinch of salt and some freshly ground black pepper, cover and reduce the heat to very low. Simmer gently for 25 minutes.
4. Prepare the garnish. Cut the 2 hard-boiled eggs lengthwise in half, remove the yolks and rub these through a sieve; cut the whites into very small dice. Reserve this garnish.
5. Mix the chopped tomato flesh with a pinch of salt, 1 tbsp oil, the oregano and a small pinch of dried basil in a small saucepan; bring to the boil, stirring. Simmer, uncovered, for about 10 minutes, stirring frequently as the sauce reduces and thickens considerably.
6. When it is very thick, stir into the pepper and onion mixture and cook over a low heat, stirring, for 1-2 minutes to reduce the liquid further. The vegetable mixture should be very thick, with no visible liquid.
7. Beat 4 eggs in a bowl with a pinch of salt and pepper, stir into the vegetables and cook, stirring, over a very low heat. When the eggs have started to set and thicken the mixture, which will take about 30 seconds, remove from the heat and serve immediately, decorating each serving with a little of the egg garnish.
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