Ingredients for Piperada Sandwich Basque Omelette
- 6 tablespoons olive oil
- 1 large onion, thinly sliced
- Bell Peppers
- Garlic Cloves
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- French Bread
- 2 tablespoons butter
- 6 large eggs
- Salt
- Pepper
- Fresh basil leaves, chopped (optional)
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How to Make Piperada Sandwich Basque Omelette
- Heat 4 tablespoons of olive oil in a large heavy frying pan over medium heat.
- Add the sliced onions and cook for about 5 minutes, stirring occasionally, until softened but not browned.
- Add the chopped bell peppers, minced garlic, and cayenne pepper to the pan.
- Cook for another 5 minutes, stirring frequently. Then, add the diced tomatoes (undrained), salt, pepper, and oregano.
- Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the peppers are tender and most of the liquid has evaporated.
- Preheat your oven to 400°F (200°C).
- Brush the baguette slices with the remaining 2 tablespoons of olive oil.
- Arrange the bread slices on baking sheets and bake for 8-10 minutes, or until crisp and lightly golden.
- While the bread is baking, melt the butter in a separate pan over medium heat until it bubbles.
- Add the eggs to the melted butter and cook, stirring gently, until softly scrambled.
- Remove the pan from the heat and stir in the cooked piperrada (pepper and tomato mixture).
- Divide the egg and piperrada mixture evenly among the toasted bread slices.
- Garnish with fresh basil leaves, if desired.
- Serve immediately and enjoy your delicious Piperrada Sandwich!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
25g
Fat
34g
Carbs
10g
