Best Basque Eggs My Way Recipes

Risotto

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 14

1/4 pound unsalted butter, plus 1 to 2 tablespoons
1/2 small onion, small diced
1 cup Arborio rice
1 bay leaf
1 cup white wine
2 1/2 quarts homemade chicken stock, room temperature
1 cup pancetta, small diced and rendered, reserving fat
1 lemon, zested and juiced
1 cup Parmigiano-Reggiano
1/2 cup fresh chopped chives
Kosher salt, freshly ground white pepper and black pepper
8 quail eggs
1/2 clam shell green pea shoots
Extra-virgin olive oil

Steps:

In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.

Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

Steps:

Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

Basque Scrambled Eggs (Tapas) image

Provided by mersaydees

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons Spanish olive oil, divided
1 large onion, finely chopped
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g)
3 tablespoons butter
10 large eggs, lightly beaten
salt
pepper
4 -6 thick slices country bread, toasted, to serve

Steps:

Preheat an oven on low or warm setting.
Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
Serve immediately over the hot toast.

Nutrition Facts : Calories 674.5, Fat 40.8, SaturatedFat 13.7, Cholesterol 500.4, Sodium 766.4, Carbohydrate 48.7, Fiber 4.8, Sugar 8.8, Protein 28.7

Basque Eggs image

Provided by velorutionista

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 link spicy sausage, finely diced (like andouille, chorizo, or linguica)
1 medium sweet onion, diced (walla wallas are fantastic)
2 garlic cloves, minced
2 bell peppers, diced (I like a mix of purple and red, but use whatever you've got on hand)
4 medium tomatoes, diced
1 teaspoon fresh thyme (or 1/2 tsp. dried thyme)
crushed red pepper flakes (to taste)
salt (to taste)
4 eggs (beaten if desired, see below)

Steps:

In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.