Traditional recipes

Crunchy Eggs with Piquillo Peppers

Crunchy Eggs with Piquillo Peppers

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  • 1 tablespoon distilled white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 ounces thinly sliced Serrano ham or prosciutto, cut into 2x1/4' strips
  • 1/2 cup canned piquillo peppers or roasted red peppers from jar, cut lengthwise into 1/2'-wide strips
  • 2 teaspoons chopped fresh marjoram
  • 1 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon chopped fresh thyme

Recipe Preparation

  • Line a rimmed baking sheet with plastic wrap. Pour water into a large skillet to a depth of 2". Bring water to a boil; lower heat to maintain a simmer. Add vinegar. Break 1 egg into a small ramekin or bowl. Partially immerse cup in water and quickly slide egg into water. Repeat with remaining 3 eggs. Cook until whites are firm but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to prepared sheet. Trim eggs' ragged edges with a knife. Slide eggs into a medium bowl filled with ice water. Cover bowl; chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.

  • Heat extra-virgin olive oil in a medium heavy skillet over medium heat. Add garlic; sauté for 1 minute. Add ham; sauté for 1 minute. Add peppers, Sherry, and marjoram; simmer until almost all liquid evaporates, about 10 minutes. Season with salt and pepper. Remove from heat.

  • Using a slotted spoon, transfer eggs to a kitchen towel to drain. Mix panko, thyme, and 1 tsp. salt in a medium bowl. Place egg whites in another medium bowl; whisk to loosen. Gently roll 1 poached egg in egg whites, then in panko mixture (some bare spots may remain). Place on plate. Repeat with remaining eggs, egg whites, and panko.

  • Heat 3/4 cup olive oil in a medium heavy skillet over medium heat. Gently slide eggs, one at a time, into oil; cook until crumbs begin to brown, about 2 minutes per side. Using slotted spoon, transfer eggs to paper towels to drain. Sprinkle lightly with salt.

  • Divide pepper mixture among 4 plates. Top each with 1 egg and serve.

Recipe by Nancy Oakes of Boulevard in San Francisco CA

Nutritional Content

One serving contains: Calories (kcal) 352.5 %Calories from Fat 62.0 Fat (g) 24.3 Saturated Fat (g) 4.8 Cholesterol (mg) 241.5 Carbohydrates (g) 16.4 Dietary Fiber (g) 0.6 Total Sugars (g) 2.9 Net Carbs (g) 15.8 Protein (g) 16.6 Sodium (mg) 826.6Reviews Section

Cauliflower Pepper Potato Salad

Cauliflower Pepper Potato Salad is a hearty roasted mix of cauliflower, potatoes and tossed in a smoky piquillo pepper sauce with crunchy almonds. This makes a delicious side dish for almost any meal.

1. Spanish Rice

Why serve boring steamed white rice when you can easily transform it into party-worthy Spanish rice?

Fluffy white rice is infused with tomato sauce, paprika, chili, and other spices and seasonings.

Spanish rice is jam-packed with flavor, and trust me, it&rsquos impossible to resist.

It tastes great on its own but is even better eaten with chicken, salmon, and other tapas.

Best of all, it&rsquos super easy to make! In fact, all you need is to throw all the ingredients in a pot and wait.

It&rsquos an effortless recipe that can feed a crowd.


This is not necessarily a traditional recipe, but it uses very traditional ingredients. One of them is piquillo peppers. These little red peppers have a beautiful smoky flavor. They originate in the North of Spain and are commonly used in many traditional dishes. They are sold in cans, already roasted.

The second ingredient-squid ink-is also widely used in countries like France, Italy or Spain. It adds a mysterious black colour to a dish and an absolutely natural colorant!

Steps Invovled:

Heat a small amount of Noor Oil in a pan, add 2 of the chopped garlic cloves. When they turn a golden brown add the chopped piquillo peppers. Give it a good stir and cook at a low heat for 5 minutes. Then add the brown sugar, stir and let it cook for another 5 minutes.

Sauté onion and the last garlic clove in a pan with Noor Oil at a low heat. Once the onion is transparent, add the rice and sauté for a couple of minutes. Incorporate the ink and the stock, give it a good stir and let it cook until all the stock is absorbed and the rice is perfectly cooked.

The last step is to fry the eggs. Heat 1 tbsp Noor Oil in a small pan. Wait until the Noor Oil is hot enough, without letting it smoke and fry one egg at a time. Season the eggs and keep it aside.

Use a plating ring, add a first layer of black rice, some piquillo peppers on top of that, and finish with the egg. Remove the ring. Viola your Black rice, piquillo pepper & egg timbale is ready. Enjoy!

3. Fig Bruschetta

After tossing the figs into the oven with some vinegar and brown sugar, you puree it in a blender and then keep it in a fridge until its cool. This neat little mix of ingredients makes for an amazing toast topping that is pretty innovative as well.

Check out the whole recipe here at whiteonricecouple.

Sensational Shishito Peppers

If you’ve had shishito peppers in a restaurant, you might be surprised to see how easy they are to make at home. If you haven’t yet tried them, you’re in for a treat! This flavorful finger food has long been beloved in Japan and Korea, and its popularity is quickly growing in America.

Bite-sized with a long stem, shishito peppers taste mildly sweet, a little spicy, and we can’t get enough of them! Here’s a fun fact — every bag seems to have one pepper that is noticeably spicier than the rest, which can be exciting, especially for those who enjoy a nice kick.

You can easily prepare a batch of whole shishitos in so many delicious ways. Simply blistering this crisp, crunchy veggie in a frying pan with olive oil and salt makes for a delicious, popular appetizer or side. For a richer bite, you can also stuff your shishitos with soft cheeses, or serve with a complementary, flavorful dipping sauce.

Shishito Peppers with Vegan Almond Miso Aioli

1 lb shishito peppers
2 tablespoons high heat oil
2 cups soaked peeled almonds
2 tablespoons miso paste
2 tablespoons lemon juice
3 cloves garlic
2 scallions
1-2 teaspoon white pepper
Pinch of kosher salt, to taste

1. Soak almonds in water for at least 2 hours or as long as overnight. If not peeled, remove skins after soaking. Reserve the water.
2. In a blender or food processor, combine almonds, miso paste, lemon juice, garlic, and the whites of 2 scallions. Chop and reserve the greens of the scallions to top. Pulse. Slowly begin adding reserved water to create a paste. Add only a small amount at a time to prevent it from becoming too runny. Season with salt and pepper.
3. Place in the fridge to chill.
4. Bring a large skillet to high heat. As it heats, rinse and dry shishito peppers. Add to a bowl and drizzle with olive oil until well coated.
5. Once the skillet reaches high heat, add shishito peppers. Allow to blister on each side, roughly 4-6 minutes each side. Some smoking is normal, but stir frequently. Remove once tender and serve immediately with a sprinkle of kosher salt. Top with green scallions.
6. Serve warm.

Method #2: Pickling the Peppers

This method is great for your hotter peppers. I love pickling our jalapeno harvest because I think it makes them easier to use regardless of your heat preference.

See, my husband and I love spicy food, but my kids don’t feel the same way. When I pickle the jalapenos I can get away with using them in recipes without my kids fussing about too much heat and my husband requesting more heat.

Step 1 – Pick Your Peppers

You’ll begin this method the same way as you did the last. You will need to pick your peppers. Be sure that they are fresh and crisp when picking.

However, if you see some that have begun to turn colors or are flimsy feeling, they will be better used immediately instead of canning.

So keep that in mind when trying to harvest your peppers.

Step 2 – Wash Them

Next, you’ll want to bring the peppers indoors and begin to wash them. You can do this by running them under cold water and gently scrub each pepper to remove any dirt that might be hanging on to them.

Or, you could also fill up your sink with cold water and gently bump and rub the peppers against each other. Friction will clean them for you.

Step 3 – Mix Vinegar, Garlic, and Water

After you’ve harvested and cleaned your peppers, it is time to take a few spices and heat them on the stove to make a pickling brine.

So you’ll need to add around 2 cups of water, 6 cups of vinegar, a couple cloves of garlic, and an onion (if desired) to a pot. Then you’ll heat the mixture.

Understand, that you may have to adjust the recipe depending on the number of peppers that you have pickling.

Step 4 – Place the Peppers in a Jar

After you’ve heated your mixture and your house smells like a giant pickle, it is time to add the peppers to the jar. When pickling, I find it best to leave the peppers in larger chunks.

So if you are pickling jalapenos, I recommend cutting off the tops and leaving them whole in the jar. If you are pickling banana peppers you’ll probably want to do the same, and cut bell peppers into longer slices or leave them in halves even.

Step 5. – Process Them

Finally, you’ll pour the hot pickling brine over the peppers being sure to leave a ½ inch of head space in the jar. Don’t forget to shove a butter knife down the side of the jar to release the air bubbles.

Then you’ll need to add the rings and lids to the jars. After this is done, add the jars to a water bath canner. You’ll just need to bring the water to a boil and be sure that the jars are completely submerged in it. Be sure to process them for around 15 minutes.

After the processing time is complete, you’ll need to be sure to allow the jars to cool for 24 hours before checking to make sure that they are sealed properly. Then store them for later use.

Piquillo Peppers Tomato Soup Recipe

This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, olives, glazes, capers, anchovies, onions, and the list goes ON and ON!
Thank YOU, friends, for supporting the brands that make Diethood possible!

Piquillo Peppers Tomato Soup Recipe – Flavorful, healthy, hearty, and easy to make soup with piquillo peppers and tomatoes. Freezes well, too!

Winner winner, we’re having SOUP for dinner!

Do you love tomato soup?! Me, toooooo! As of late, I love my tomato soup with piquillo peppers, celery, carrots, onions and garlic, all creamed up in the blender. It’s the awesome-est, best-est way to eat your soup for dinner.

I made this twice in two days, once for bringing the recipe to life, then another time for taste testing, and then the third time for taking some photos. Oh! So that was three times in two days! WOW. Oh well… it just gave us one more delicious time to continue slurping up soup, again. And again.

Speaking of soup with peppers. Cara Mia Piquillo Peppers, anyone? I once added few cloves of garlic to these peppers + salt + a drizzle of Olive Oil – that’s how my mom makes them – and my husband inhaled the entire jar. Well, not THE jar, but you know what I mean.

So with only one more jar left to be divided up between the four of us, I decided on this peppers tomato soup and we all lived happily ever after. It was sweet and fresh and delicious! What else do you need?!

But about them peppers. Cara Mia’s Piquillo Peppers are hand grilled and they have this smoky, sweet taste with very little heat. They can be served as an appetizer, also great when paired with meats and cheeses, AND, according to the evidence that is before you, they are PERFECT in this Piquillo Peppers Tomato Soup recipe.

The soup really is delicious. BIG FLAVORS. I mean, it starts just like any other soup with onions, garlic, celery and carrots, but when you add those ripe red tomatoes and the piquillo peppers, it’s like candy for dinner.

This was one of those meals so incredible that it didn’t even need a main course. We ate it first with a big salad, but then I did make it once or twice more, and finished it off with a side of cheese and garlic parmesan breadsticks. I mean. How else do you eat soup?

P.S. I topped mine with more peppers and basil leaves, but don’t sell yourself short on the toppings! Cubed cheddar cheese, croutons, chives, rosemary, olive oil … ahhhh the possibilities! I die just imagining it.

P.S.S. You can freeze it, too!! Make it now and then have it ready for when back-to-school craziness starts. That’s what I’m about to do – freeze all the things!

For more information on STAR Fine Foods Products, please check them out on Facebook, Twitter,and Pinterest.

CARA MIA Piquillo Peppers are available at select Safeway, Vons, Schnucks and Dierbergs stores in the produce section and online at STAR Fine Foods.

STAR Original Olive Oil is available exclusively at select Safeway, Vons and Albertsons (Montana, North Dakota, South Dakota, Idaho, Wyoming, Nebraska, Nevada, Utah & Colorado) stores.


Getting Creative With Tortilla Española

As many of us are in our own homes, safely distanced from our friends and neighbors, we are thinking about satisfying, quick, and nourishing meals to prepare for our families. One of the classic Spanish dishes &ndash which Chef José Andrés has called &ldquothe most important dish in Spanish cooking&rdquo &ndash is the Tortilla Española, a beautiful and simple potato and egg omelet. It&rsquos a staple at Jaleo restaurants, so we&rsquore sharing our recipe, plus some great variations, so you can prepare this delicious snack en su cocina.

Tortilla Española


2 cups plus 2 tablespoons Spanish extra-virgin olive oil (we recommend José Andrés Foods Arbequina)
1 pound russet potatoes, peeled and diced into ½-inch cubes
6 large eggs
Sea salt, to taste

Start by frying the potatoes: heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250ºF on a candy thermometer. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.

Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they're foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.

Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, season with salt and cut into wedges to serve.

Get Creative In The Kitchen

Our recipe is only a starting point. You can customize your tortilla using all sorts of pantry favorites. Try adding roasted piquillo peppers and Spanish tuna with this recipe. Have a bag of potato chips handy? Try out this crunchy potato chip omelet &ndash a time saving technique that produces a delicious, quick meal.

Tortilla with Tuna & Roasted Peppers


1 jar of José Andrés White Tuna in Olive Oil, removed from oil and broken apart
2 ounces Idiazábal cheese, grated
4 José Andrés Roasted Piquillo Peppers
Fresh parsley, for garnish

To the base recipe, mix in the tuna and cheese. Proceed with the Tortilla Española recipe above.

After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers. Once the bottom has firmly set, remove to serving plate, garnish with a few sprigs of fresh parsley, and serve.

Tortilla De Patata Con Chips

1 large bag (6.7 ounces) José Andrés Potato Chips or other olive oil-fried potato chip

To the base recipe, add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Proceed with the Tortilla Española recipe above.

Slide tortilla onto a clean serving plate, garnish with a sprinkle of sea salt and a handful of the unused chips. Serve immediately.

The Tortilla Española is a versatile dish that can work with just about everything in your kitchen cabinet. So what&rsquos your Tortilla del día?

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You&aposre going to be so surprised just how simple it is to make this gourmet French breakfast for six.

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Make a healthy (and tasty!) chicken and veggie dinner in one baking dish for easy serving and storing.

Cheesy Scalloped Potatoes

Scalloped potatoes are the ultimate side dish at a dinner party. And cheesy scalloped potatoes?! You can&apost beat that.

Ratatouille & Garlic Bread Casserole

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Veg out! You can serve this delish veggie and garlic bread dish as a side with a chicken or meat entrພ, or you can make this the main with a bigger serving.

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This healthy side has amazing texture and taste between the soft sweet potato and crunchy salty pepitas and chia seeds.

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With just a fifteen-minute prep time, this all-in-one dinner has got to be one of the easiest out there! 

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This loaded casserole gives you four full dinner servings and a whole lot of flavor (hello, fresh rosemary!).

Pimento Cheese & Chorizo Mac

Photography by Christopher Testani

This recipe turns up the heat with Spanish-style chorizo, piquillo peppers and cayenne or hot paprika to make it a mac &aposn&apos cheese like no other.

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Photography by Johnny Miller

Whether it&aposs Thanksgiving or not, brussels sprouts and stuffing are always delicious.


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