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.
- Yield:Serves 4
- Active time: 35 minutes
- Total time:50 minutes
- 3 tablespoons extra-virgin olive oil
- 1/2 pound fresh chorizo, meat removed from casings (casings discarded) or 1/2 pound finely chopped dried chorizo
- 2 bell peppers (whatever color you’d like), stemmed, seeded, and sliced
- 1 small yellow onion, peeled and sliced
- 3 garlic cloves, peeled and minced
- Coarse salt
- 8 large eggs
- Toast, for serving
Preheat the oven to 400°F.
Heat the olive oil in a large skillet set over medium-high heat. Crumble in the chorizo and cook, stirring occasionally, until the meat is browned and starting to get a little bit crisp, about 10 minutes
Add all of the vegetables and cook, stirring occasionally, until the vegetables are soft and browned (color is flavor!) and the whole thing smells intoxicating, about 20 minutes. Season the mixture to taste with salt and set it aside.
At this point you can leave the vegetable mixture in the pan and bake the eggs directly in the pan, or divide the mixture evenly among four individual baking dishes. Whether you’re working in one big skillet or in four individual baking dishes, use a wooden spoon to make indentations in the sauce, and crack the eggs into the indentations.
Transfer the skillet or dishes to the oven and bake until the eggs are just set, about 12 minutes.