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Basque Scrambled Eggs with Piquillo Peppers

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TasunkaWitko View Drop Down
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    Posted: 05 October 2017 at 10:38
Basque Scrambled Eggs with Piquillo Peppers

This recipe comes from Basque chef Juan-Marie Arzak, the Chef-Prorpietor of Arzak Resturant in Spain. The recipe, as I found it, was published in The Guardian's 12 May 2017 issue, and contains a very interesting mini auto-biography written by Arzak.

This dish is typical of the region in that it is lively and exciting. It is a favourite of Arzak's; I was very impressed with his fondness for this simple, yet satisfying meal:

Quote In Spain, and certainly in the Basque region, breakfast isn’t such a big thing – this is more of a lunch or a dinner dish.... I might have spent a lifetime focusing on creative cuisine, but this is the dish that means home to me.


Scrambled Eggs with Piquillo Peppers

Serves 2

4 eggs
Olive oil
Salt and black pepper
2 confit piquillo peppers, finely chopped
4 slices of Iberico ham, torn into pieces
1 English muffin, halved
Paprika

Gently scramble the eggs in olive oil over a low heat, then mix in the chopped peppers.

Toast the muffin halves, then pile on the egg and peppers. Top with Iberico ham and finish with a dash of paprika.

Source: https://www.theguardian.com/lifeandstyle/2017/may/12/arzak-recipe-scrambled-eggs-piquillo-peppers-juan-mari-arzak
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2017 at 10:41
Oh, yeah. That's what I'm talking about!
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2017 at 11:14
Brook - I also am eager to give this one a shot...so easy, yet it sounds very good.

I am assuming that prosciutto would work as an acceptable substitute for the Iberico ham, which simply can't be found around here. Do you have any suggestions for a pepper that might substitute for the piquillo peppers? I believe that they are not spicy, but rather on the sweet side, so I am guessing that red bell peppers might be the way to go.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2017 at 16:11

Ron, 

This is an exemplary breakfast, brunch idea ..

1)  As mentioned in my email,  Piquillo Sweet Red Peppers are sold (jarred or canned) in Latin Groceries all across the Usa ..  If you cannot locate, you can order from  Amazon or sub:  red bell and slice into strips sautéed until tender in Spanish Evoo & drain thoroughly .. 

2)  Italian  Prosciutto is a wonderful substitute ..

3)  This is also quite a well known  Pintxo ( Tapa in Basque ) .. Lovely !  

4)  Elena & Juan prepare their own  English Muffins !!!   

Have a wonderful weekend ahead ..
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2017 at 19:22
Ron, I've actually found piquillo peppers in the local supermarket. So, next time you're in the big city, you might check that out.

If not, use red bells, but slow cook them in olive oil. Sort of poaching instead of a sauté. Note the word "confit" in the recipe. Prosciutto is considerably more salty than Iberico, so keep that in mind when seasoning.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 October 2017 at 09:16
Thanks, Brook and Margi - I'll see what I can come up with.   
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