Family Best Time >> Food

Basquaise-style stuffed tomatoes with Anglet pepper


Ingredients:6 people
  • red pepper
    1
  • green pepper
    1
  • tomato
    1
  • large tomatoes to stuff
    6
  • eggs
    6
  • Olive Oil
  • Bayonne ham
    6 thin slices
  • vinegar
  • fresh cream
    20 cl
  • ketchup
    3 tablespoons
  • Anglet pepper
  • salt, ground pepper


Preparation:
  • Preparation time:30 minutes
  • Cooking time:15 minutes


Peel the peppers, shell them, and cut them into brunoise, do the same with the tomato and the Anglet pepper, blanch quickly and sweat in a little olive oil (piperade). Book.

Remove the caps from the tomatoes, hollow them out, sprinkle the inside with salt and turn them over on a rack to drain their water well.

Poach the eggs:in a saucepan, bring the water to a boil with a drizzle of vinegar. Break the eggs into 6 ramekins before gently pouring them into the simmering water, 3 by 3. Let them cook for 3 minutes before removing them with a slotted spoon and letting them drain on paper towels. Repeat with the remaining 3 eggs.

Mix the ketchup with the fresh cream, salt, pepper and chilli. Turn the drained tomatoes over and arrange them on a serving platter. Divide the piperade in each tomato halfway up. Place a cooled poached egg on top. Wrap a slice of Bayonne ham around each tomato, top with the ketchup sauce.

Divide the remaining piperade around the tomatoes.