Dinner, all ready. I'm over it.
My father knows how to make three dishes tops, which considering his age and the era in which he was raised, is pretty good.
When we were little, my father left Seattle to go to London to take a course in biomechanical engineering. He went three months earlier than the rest of us. While I missed my father, I was more worried about what he was going to eat. As far as I was concerned, the only thing he knew how to cook was ab-gusht, the Persian lamb stew with shanks, chickpeas, onions, and tomatoes -- all slow cooked to a meaty goodness. The marrow was the best part. My mom assured me that he was going to be okay.
Later, his repetoire expanded to addas katteh - rice with lentils - easy fast and surprisingly meaty and hearty and his version of piperade - a mix up of eggs, tomatoes and potatoes. I used to love watching him make it, mostly because the idea of my father cooking was so unusual. His time at home was outside, or reading and studying. I also loved this combination of flavors - except back them I did not like runny eggs. The sharpness of the tomato combined with the richness of the egg yolks and the substrate of the potato was a classic combination, little did I know my dad was not this dish's inventor, but his version was a knock out.
Piperade is very much the same classic combination of flavors -- sweet peppers and onions as a base with a touch of smoked paprika or chile powder and tomatoes added and cooked down and the crowning glory -- eggs, glorious eggs. The potatoes are addition. Most people would mop up the eggy goodness with bread -- the potatoes are just a nice addition. Ditto for adding ham to liven things up.
The recipe I used was from Chocolate and Zucchini -- I'm going everywhere these days to excite my palate. The best part is the vegetable prep can be done the day before, leaving you with only adding the egg and cooking.
My hack:
2 peppers - red pepper and yellow pepper -- sliced
1 medium onion - chopped
1 t ground chile pepper - not hot
1 T olive oil
1/2 clove chopped garlic
sea salt
4 tomatoes, peeled, seeded and chopped - could used canned in the winter
sliced cooked potatoes if you have some sitting around
8 eggs
In a large heavy skillet, heat olive oil, add sliced peppers, onions, garlic and cook using low heat until everything is softened and melting - approximately 35 minutes.
Add seeded chopped tomatoes and potatoes if you have them and cook another 15 minutes or until all the liquid has evaporated and spread the mixture evenly in the bottom of the skillet. Season with salt and pepper.
Turn off the heat -- crack each egg, without breaking the yolks. Add each egg to the pan one by one and cook over low heat until the yolks are softly set.
Remove from heat, divide into fourths and serve with crusty bread.
