Piperada

Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.

Serves 3 to 4
10 minutes preparation
2 minutes cooking

Ingredients

4 tablespoons olive oil
2 small onions, peeled and diced fine
1 medium green bell pepper, seeded and sliced into thin strips
1 medium red bell pepper, seeded and sliced into thin strips
2 cloves garlic, peeled and minced
1 slice cured ham, cut into strips
2 large tomatoes, chopped
Salt and pepper, to taste
4 eggs
Chopped parsley, to garnish

Preparation

Heat the oil in a skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.

Best with...

Tio Pepe Fino

Classic Bone Dry Sherry: Rating: 91

Gonzalez Byass is one of the few bodegas remaining that are still in the hands of the original families. Why this matters is that they are traditionalists; having worked together for many generations. Their fino is a mark of their family.

Fortunately for us, they continue to make classic sherries such as Tio Pepe whether or not they are "cost effective".

Tio Pepe is a classic aperitif wine, which in Andalucía is also served with the meal. If you ever want to catch the essence of traditional Andalucía, a copa of Tio Pepe will transport you back to a finer time.

Classic Bone Dry Sherry with a Rating of 91

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