Appetizers › Basque Piperade w/ Duck Eggs

Basque Piperade w/ Duck Eggs

Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). When you want to feed your guests something really special, Basque Pipérade with hearty duck eggs brings dipping to a whole new level.

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About John Gorham

Watch this video! Get Adobe Flash Player

Tags:

  • portland
  • oregon
  • portland oregon
  • john gorham
  • about john gorham
  • gorham
  • about john
  • toro bravo
  • toro bravo restaurant
  • toro bravo in porland
  • toro bravo in oregon
  • chef john gorham
  • chef gorham
  • how2hero john gorham
  • portland chef
  • oregon chef
  • basque piperade w/ duck eggs
  • bacon-wrapped dates w/ warm paprika honey

Basque Piperade w/ Duck Eggs

Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). When you want to feed your guests something really special, Basque Pipérade with hearty duck eggs brings dipping to a whole new level.

About John Gorham

John Gorham is Chef/Owner of Toro Bravo in Portland, Oregon. After having traveled across the country, John settled in Oregon. Toro Bravo specializes in small plates, Spanish tapas, to the rave reviews of customers and the media. Congratulations, John!

Recipe

Print recipe

Ingredients

Serves 10-12 people as appetizer portions

  • 3 onions, chopped
  • 20 cloves garlic, chopped
  • 1 quart canned whole plum tomatoes
  • 1 quart roasted red peppers (about 6-8 peppers roasted then peeled - no salt or olive oil)
  • 2 tbsp paprika
  • 1 tbsp piment d'espelette (a smoky Spanish chili powder - optional but great if you can get it)
  • 1 tbsp salt
  • ½ tbsp pepper
  • 3 bay leaves
  • 1 tsp sugar
  • 1 cup olive oil
  • crusty bread for dipping right in there!

How-to

  1. Preheat oven to 450º
  2. Saute onions in olive oil until translucent
  3. Add spices and "bloom" them out (sauté until you start to smell them)
  4. Add tomatoes. Break them up a bit, then add peppers
  5. Add bay leaves and season to taste with salt and pepper
  6. Simmer for 25-30 minutes. Adjust seasoning if needed
  7. Place about ⅓ of the finished product in an oven-proof pan (small paella pan works great)
  8. Make 3 resting places for your eggs with a spoon and crack 3 duck eggs into those spots
  9. Bake for 10 minutes in preheated 450º oven
  10. Slice and grill bread and serve with dish

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Comments (1)

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  1. carla:

    I made this last week for some friends and it was a BIG HIT! I used regular eggs and got some really good crusty bread. It came out amazing! (Dec 14, 2009 1:29:29 PM)