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Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. This is Jody Williams' Piperade from her book, Buvette: The Pleasure of Good Food—slightly greasy and fully restorative.
Traditionally, French Basque piperades are made with tomatoes and get their heat from piment d'Espelette, two ingredients conspicuously missing from this version. But Williams' take gets a huge boost in flavor and spice from the chorizo, and is meant to evoke the Italian-American favorite, sausage with peppers and onion. It's simple enough that you could even make it for your hungover self, if you had to. You're welcome.
Why I picked this recipe: I love dishes like this that can work any time of day, and chorizo in piperade seemed like an interesting twist.
What worked: This has big flavor that belies the simplicity of the preparation.
What didn't: No complaints!
Suggested tweaks: Like I said, not a complaint, but it was rich; I would pair this with some dressed greens to lighten up the meal. Williams suggests serving with toast, but warm tortillas would also be terrific.
Excerpted from the book Buvette by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.