Slow and Low Bell Peppers and Onions with Egg

The dish I am sharing with you this week is similar to the traditional Basque/Spanish/French dish piperade, but with a few differences. A traditional piperade consists of variously colored peppers stewed with onions and tomatoes with a hint of mild spice and set with egg. My recipe is a little different and therefore not a piperade, more like it’s easy going California cousin that believes in taking it slow.

I have omitted the tomatoes and focused on the peppers and onions. It isn’t that I don’t like the tomatoes, I just really love the sweetness of the peppers and onions on their own. The olive oil may seem excessive to some, but you’ll find this dish is not remotely oily, but decadent and bursting with sun warmed flavor. I have added a bit of fontina cheese to this already luscious dish because, if I’m going to be honest, I just can’t help myself when it comes to cheese.

I also have taken liberties with the cooking time. While a traditional piperade comes with a little time commitment this one requires more of a lengthy one. Patients is the key, because if you decide too early that the mixture has cooked enough or if you are to turn the heat up to speed the process than you will only be cheating yourself out of the beautiful flavors that would have been so carefully developed during that long slow process.  I can assure you whole heartedly that it will be worth it.

I love this dish. It is one of those dishes that would be perfect for a late evening supper with friends in some picturesque landscape with a baguette to scoop it on and a bottle of cava to wash it all down. Enjoy!

Slow and Low Bell Peppers and Onions with Egg

1/3 cup Olive Oil

8 Red Bell Peppers, sliced relatively thin

2 Yellow Onions, sliced relatively thin

2 Garlic Cloves

Sea Salt

Freshly Ground Pepper

6 Eggs, extra large

1/4 cup milk or cream

1 cup Fontina Cheese, shredded (you could also use parm, pecorino or maybe even thin rounds of chevre)

Small handful Flat Leaf Parsley, chopped for a garnish

12-16 Prosciutto slices

1 fantastic Baguette

In a large heavy casserole pan, warm the olive oil over medium to medium low heat, add the onions and sprinkle with a nit of sea salt. Cook until almost brown and add in the bell peppers, stir to coat and lower the heat to medium low to low heat adding a little more sea salt, a little pepper and the garlic. Cover with the lid and allow to simmer, stirring occasionally, keeping the heat low and gentle.

After two hours, remove the lid and allow the liquid to reduce slowly from the pot. The slow reduction can take about two or three hours. You can speed it up if you wish, but the amazing melding of flavors and the heavenly scent that will embrace your house are worth savoring.

When the sauce is syrup thick and deep in color, it is time to add the eggs. Beat the eggs and milk in a good sized bowl and pour into the casserole pan and gently shift  around with a spatula until almost set. Top with the fontina and run under the broiler until melted and tinged with brown.

Sprinkle with the parsley ( forgot this in the photo!), and serve in the casserole pan with toasted baguette and slices of prosciutto.

Notes: If you’re feeling a little impatient during the cooking process just remember your Run DMC and chant ” let it flow, let yourself go, slow and low that is the tempo”.

I find that allowing the prosciutto to come to room temperature before pulling apart is far easier and less destructive than going for it immediately.

Also, feel free to use whatever dry cured ham or bell peppers you like, there are no hard and fast rules on this. Adjust anything to suit your own taste.