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Piperade with soft-boiled eggs

Piperade with soft-boiled eggs Cook Expert
 

Preparation : 15 min Resting : -
Cooking : 30 min Equipment :
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Serves 4-6 :
2 red peppers (200g)
2 yellow peppers (200g)
2 green peppers (200g)
600 g passata
2 garlic cloves
100 g smoked lardons or bacon
50 ml olive oil
6 very fresh eggs
sprigs of flat-leaf parsley
salt, pepper
1Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Wash,
quarter, deseed and slice all the peppers using the FOOD PROCESSOR programme.
2Fit the metal bowl, add the garlic and olive oil. Run the EXPERT programme,
3 minutes/speed 2A/120 °C.
3Then, add the lardons or bacon and restart the programme for 2 minutes.
4Add the passata, peppers, salt and pepper. Run the EXPERT programme,
25 minutes/speed 1A/110 °C.
5Bring a large saucepan of water to the boil. Lower the eggs gently into the water,
and bring it back to the boil; simmer for 6 minutes. Transfer the eggs to bowl of
ice water to stop cooking and remove the shell.
6Serve the piperade and place a soft-boiled egg in the centre of each serving.
Garnish with finely sliced* parsley and croutons.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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