Piperada Vasca With Idiazabal - Eggs With Sheep's Cheese

Course : Italian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 tablespoons extra-virgin olive oil
20 medium mixed piquillo and anaheim chilies -- cut 2 inch batons, seeds removed
1 medium red onion -- thinly sliced
4 medium plum tomatoes -- chopped 1/2 inch dice with seeds and juice
12 ounces bacon -- cut 1 inch batons
6 large eggs
4 slices jamon serrano or jambon de bayonne
4 slices idiazabal cheese
4 slices baguette - -- (ea 1 inch thick)

Preparation / Directions:

Preheat oven to 425 degrees. In a 10-inch sauté pan, heat oil until, smoking. Add peppers, onion, garlic and bacon and cook until very soft, about 12 to 14 minutes. Add tomatoes and cook 2 minutes. Beat the eggs and pour into pan, stirring only once to distribute peppers. Cook slowly 2 to 3 minutes and place in oven 2 minutes. Meanwhile, place 1 piece of Jamon on each plate. Place Idiazabal cheese on baguette slices and place on pan in oven. When eggs are set and cheese has melted, remove both pans from oven. Spoon eggs over Jamon and serve toast on side. Comments: The original recipe title as listed is "Piperada Vasca With Idiazabal - Scrambled Egg Custard With Sheep's Cheese". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A26

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Italian Recipes