GRITS AND EGGS WITH PIPERADE

Grits and Eggs with Piperade image

When someone cuts into the yolk of this poached egg, it's just stunningly beautiful. The egg is perfect, the sauce is just full of wonderful, Spanish flavors, and the grits? Oh, the grits are just right.

Provided by Hugh Acheson

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

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Ingredients

2 cups chicken stock
1/2 cup White corn grits (Bob?s Red Mill)
Sea salt
2 tbsps unsalted butter
1/2 cup heavy cream
2 Roma tomatoes, peeled and coarsely chopped without seeds
1/2 cup shallots, thinly sliced
1 cup Julienned red bell pepper
4 Garlic cloves, thinly sliced
3 tbsps olive oil
2 bay leaves
1 teaspoon Ground Espelette pepper
1 tbsp sherry vinegar
4 Eggs
1/2 teaspoon distilled white vinegar
Pinch sea salt

Steps:

For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.

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Alamin Ahammed

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This dish was a bit bland for my taste. I would have liked it to be more flavorful.

Henry Scott

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I served this dish with a side of fruit salad. It was a perfect combination!

Imran Jackson

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This dish is a great way to use up leftover vegetables. I used a mix of bell peppers, onions, and tomatoes.

Sumayya Akter

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I'm not a fan of eggs, so I left them out of this recipe. It was still delicious!

Airdropkings BD71

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This dish is a bit pricey to make, but it's a special occasion meal. I would definitely make it again for a holiday or special event.

Harun Kalcin

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I would have liked the piperade to be a bit more spicy. Next time, I'll add a pinch of cayenne pepper.

Leila Cassia santos Martins

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This dish is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!

Rajib Khan

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I used a different type of cheese than the recipe called for, and it turned out great. Feel free to experiment with different ingredients to find your perfect combination.

Mitra Sharma

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I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious!

Doreen Miriam

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This dish is a great way to get your kids to eat their vegetables. My kids love the piperade, and they always ask for seconds.

Jayed The bot

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I've made this dish several times now, and it's always a crowd-pleaser. Everyone loves the unique flavor of the piperade.

Samson Nnonjela

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This is a great recipe for a quick and easy breakfast or brunch. I often make it on weekends when I have a little more time to cook.

Salem Zoubi

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I'm not a big fan of grits, but I loved this dish. The piperade added a lot of flavor and made the grits more interesting.

Abbas sulaiman

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This dish is a great way to use up leftover grits. I always have some leftover after making shrimp and grits, and this is a delicious way to use them up.