Back to Recipe Menu

Piperade with prosciutto & roasted capsicums

Method

  • Heat the oil in a large non-stick pan and gently saute the onion and garlic until soft. Turn the heat down and add the capsicum, tomatoes and seasonings. Mix well and cook down a little, stirring now and again. Taste for seasoning.
  • Place the basil, eggs and seasonings in a bowl and beat with a fork. Then pour into the tomato mixture and stir with a wooden spoon, folding soft curds into the centre as they form, being careful not to over cook. Taste for seasoning.
  • At the same time, grill or toast the bread.
  • To serve, place a slice of hot bread on each plate and top with slices of prosciutto. Then mound the eggs on top and garnish with a basil sprig.

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 roasted capsicums, sliced
  • 1 can diced tomatoes, drained a little
  • freshly ground salt & pepper
  • 12 basil leaves, finely sliced
  • 6 eggs
  • 4 thick slices country-style bread
  • slices of prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm