Piperada is a filling egg dish, which makes a delicious brunch, and it can
also be served as a tapa. A popular variation of this recipe serves the piperada
on toasted bread rounds dripping with butter. Either way, this simple egg dish
is sure to become a part of your culinary repertoire.
- Serves 3 to 4
- 10 minutes preparation
- 2 minutes cooking
- 4 tablespoons olive oil
- 2 small onions, peeled and diced fine
- 1 medium green bell pepper, seeded and sliced into thin strips
- 1 medium red bell pepper, seeded and sliced into thin strips
- 2 cloves garlic, peeled and minced
- 1 slice cured ham, cut into strips
- 2 large tomatoes, chopped
- Salt and pepper, to taste
- 4 eggs
- Chopped parsley, to garnish
Heat the oil in a skillet and sauté the onions, bell peppers, and garlic
until tender. Fold in the ham and tomatoes, and season with salt and pepper.
Continue to heat until the vegetables are almost cooked.
Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook
over low heat until the eggs are thick but still soft. Transfer to an
earthenware dish, garnish with parsley, and serve warm.
Tio Pepe Fino
Classic Bone Dry Sherry: Rating: 91
Gonzalez Byass is one of the few
bodegas remaining that are still in the hands of the original families.
Why this matters is that they are traditionalists; having worked
together for many generations. Their fino is a mark of their family.
Fortunately for us, they continue to make classic sherries such as
Tio Pepe whether or not they are "cost effective".
Tio Pepe is a classic aperitif wine, which in Andalucía is also
served with the meal. If you ever want to catch the essence of
traditional Andalucía, a copa of Tio Pepe will transport you back to a
Classic Bone Dry Sherry with a Rating of 91
Easy vegetable recipe and favorite cooking methods are perfect ticket for
your family healthy food. How can you just pass it by?
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