Pipérade with Poached Eggs
A specialty of the Basque region of France, pipérade is based on tomatoes and bell peppers cooked in olive oil. It can have many variations, including the addition of onions and meat. Here, andouille sausage lends a spicy kick.
- 1 Tbs. extra-virgin olive oil
- 4 andouille sausages, cut diagonally
into 1⁄2-inch-thick slices
- 1 yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 red bell peppers, seeded, deribbed
and cut into 1⁄4-inch-thick slices
- 3 large tomatoes, peeled, seeded and diced
- 1⁄4 tsp. red pepper flakes
- Salt, to taste
- 8 eggs
- 8 slices country-style bread, each
1⁄2 inch thick, toasted
In a large sauté pan over medium-high heat, warm the olive oil. Add the sausages and cook, stirring occasionally, until browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausages to a plate. Reduce the heat to medium, add the onion, garlic and bell peppers and cook until softened, 8 to 10 minutes. Add the sausages, tomatoes and red pepper flakes, and cook until most of the liquid has evaporated and the tomatoes are soft, about 5 minutes. Season with salt and keep warm.
Poach the eggs in an egg poacher according to the manufacturer's instructions. Place 2 slices of toast on each of 4 plates. Spoon the pipérade over the toasts and top each with a poached egg.