Eggs En Cocotte With A Basque Piperade



T

Terry Pogue

Guest
Eggs En Cocotte With A Basque Piperade

Serves 4
Recipe By: Amy Finley
Published in: Next Food Network TV Star

2 cup water
2 tablespoons butter -- softened
8 eggs
Salt and freshly ground black pepper
1/4 cup cream
1/4 cup freshly grated Parmesan
1 1/2 ounces prosciutto (about 4 slices) -- cut in 1/4-inch strips
2 tablespoons olive oil
1 small onion -- finely diced
1 red pepper -- seeds and ribs removed, cut in 1/4-inch strips
1 green pepper -- seeds and ribs removed, cut in 1/4-inch strips
1 clove garlic -- minced
1 (14 1/2-ounces) can diced -- peeled tomatoes, drained
1/2 teaspoons red pepper flakes -- optional
1 tablespoons chopped fresh basil leaves
Special equipment: 4 (1-cup) capacity ramekins

Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups
water to a boil.
Smear the bottom of each ramekin with the butter. For each serving,
crack 2 eggs into a small bowl or dish, being careful not to break
the yolks, then slide into a prepared ramekin. Season with the salt
and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with
1 tablespoon of the Parmesan. Set the ramekins into a medium-sized
glass or ceramic baking pan, allowing at least 1 inch of space
between dishes. Transfer to the bottom rack of the oven and pour the
boiling water into the baking dish, being careful not to splash any
hot water into the ramekins. Cover with a sheet of aluminum foil and
bake 8 to 12 minutes, until the whites are set but the yolks are
still soft and a bit runny. Prepare the piperade while the eggs are
baking.

In a large skillet over medium heat, cook the prosciutto in the olive
oil until beginning to crisp, then add the onion. Saute until lightly
golden, then add the red and green pepper and cook until the strips
just begin to soften. Add the garlic and cook 30 seconds to 1 minute,
until fragrant, then add the tomatoes and red pepper flakes, if
using. Allow the mixture to stew over medium-low heat until liquid
has evaporated and the tomatoes are heated through. Check for
seasoning and add salt and pepper. Off the heat, add the basil.
Divide between the ramekins (you will have extra) and serve on a
small plate, piping hot.


Cook Time: 45 minutes
Yield: 4 servings

http://www.terrypogue.com

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