Name: Capsicums with scrambled eggs (Piperrada)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
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

Capsicums with scrambled eggs (Piperrada)

Australian Gourmet Traveller Spanish recipe for capsicums with scrambled eggs (Piperrada).

Serves 6

Prep

20M

Cook

Total

1H 20M

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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.

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

1.Cook 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.

2.Heat 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.

3.Meanwhile, 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.

4.Whisk 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.

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
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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