Best 6 Basque Eggs Recipes

PIPERADE (BASQUE SCRAMBLED EGGS)

Steps:

• Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

BASQUE EGGS

Steps:

• In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
• Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
• If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
• If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.

CHEZ GLADINES' BASQUE-STYLE SCRAMBLED EGGS

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
• Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
• Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
• In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
• To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
• Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.

BASQUE EGGS MY WAY

Steps:

• Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
• Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.

BASQUE EGGS WITH HAM, ASPARAGUS AND PEAS

Steps:

• Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish.
• Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat.
• Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - sauté for a further 5 mins - season with salt.
• Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas).
• Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.

BASQUE EGGS WITH CROSTINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush baguette slices with about 1 tablespoon olive oil and season with salt and pepper. Place slices on a baking sheet and set aside.
• Add a drizzle of olive oil to a saute pan and place over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, bell peppers, and jalapeno pepper. Cook over medium-low heat until peppers are soft, 5 to 7 minutes more. Add tomatoes and season with salt, pepper, and paprika. Cover the pan and cook until all vegetables are softened and have released juices, about 10 minutes. Remove the lid and continue cooking until most of the juices have evaporated, about 15 minutes more.
• Meanwhile, bake baguette slices in the preheated oven and cook for about 8 minutes. Turn slices over and continue baking until toasted, about 7 minutes more. Remove from oven and set crostini aside.
• Return to the saute pan with the vegetables. Use a wide spoon to make 4 deep wells evenly spaced throughout the mixture in the pan. Crack 1 egg into each well and season with salt and pepper. Cover the pan and cook over low heat until whites are cooked but yolks are still runny, 3 to 8 minutes.
• Arrange 2 prosciutto slices in a loose, 5-inch circle on an individual serving plate to create a "nest" for the tomato-egg mixture. Use a large slotted spoon to scoop out 1 egg with surrounding tomato mixture and place it in the nest on the plate. Repeat with remaining prosciutto, eggs, and tomato mixture. Add a few crostini on the side of each plate and serve.