French🥚 Egg & tofu

Scrambled Eggs Basquaise

Name: Scrambled Eggs Basquaise
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: French
Ingredients: ~2 large sweet peppers (corno di toro or bell peppers); ~3 medium tomatoes (Roma or grape tomatoes); ~1 medium onion; ~2 cloves garlic cloves; ~¼ tsp espelette pepper (piment d'espelette); ~3 tbsp olive oil; ~1 tbsp butter; ~½ tsp salt; ~¼ tsp ground black pepper; ~1 tbsp fresh herbs; ~¼ cups white wine; 5-6 pasture-raised eggs; 2 tbsp butter; ~3-4 slices thin slices prosciutto; ~2 slices rustic bread (pain de campagne); ~2 tbsp duck fat

⏱ 75 min🍽 Serves 2

A classic Basque dish combining creamy scrambled eggs with piperade, a traditional Basque pepper and tomato ragout seasoned with espelette chilli. Served with crispy prosciutto and toasted rustic bread.

Adapted from a video by Bruno Albouze

Scrambled Eggs Basquaise – Bruno Albouze

Watch on YouTube

Ingredients

sweet peppers (corno di toro or bell peppers)~2 largeest.
tomatoes (Roma or grape tomatoes)~3 mediumest.
onion~1 mediumest.
garlic cloves~2 clovesest.
espelette pepper (piment d'espelette)~¼ tspest.
olive oil~3 tbspest.
butter~1 tbspest.
salt~½ tspest.
ground black pepper~¼ tspest.
fresh herbs~1 tbspest.
white wine

Steps

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1
Wash the peppers and tomatoes and pat dry. Remove the stems and cut the peppers in half lengthwise.
2
Remove the white membranes and seeds by carefully peeling and trimming them away, then slice the peppers into strips.
3
Core and chop the tomatoes, and mince the onion.
4
Crush garlic cloves. Heat a large sauté pan over medium-high heat, add olive oil and butter, then sauté the peppers and onions first.
5
Season with salt, ground black pepper, fresh herbs and a dash of white wine. Cover and cook for 20 minutes over medium heat.
6
Add the tomatoes and cook for an additional 40 minutes. Season with espelette pepper.
7
While the piperade is cooking, arrange thin slices of prosciutto on a parchment-lined baking sheet and bake in the oven for about 30 minutes until crispy.
8
Toast the rustic bread using duck fat or a bread toaster until golden, and set aside.
9
Crack 5 to 6 pasture-raised eggs into a bowl. Melt 2 tablespoons of butter gently without cooking it, and combine with the eggs.
10
Cook the egg mixture over medium-high heat. As soon as it begins to set, lower the heat if needed and stir frequently to prevent overcooking.
11
Continue stirring until the mixture coagulates and thickens into a soft, delicate, creamy texture.
12
Plate the scrambled eggs over the toasted bread, top with the piperade, and garnish with the crispy prosciutto. Serve immediately.

Scrambled Eggs Basquaise

Ingredients

Steps

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