The Little Piggy

This is one of my favorite breakfasts - spicy, but balanced and fresh tasting, it'll get you going without weighing you down. Reserve extra sauce and serve with grilled meats or seafood.

Serves 3

Ingredients:

1 c yellow onion, small dice
2 cloves garlic, minced
1 medium chili, deseeded, deveived and minced
4 Roma tomatoes, small dice
2 Red Peppers, roasted, peeled and small dice
I tsp small hot dry chillies, minced
125ml wine
125ml water
Salt and Pepper  - to taste
1/2 tsp smoked paprika
Olive Oil
Canola Oil
2 T white vinegar
4-6 good quality eggs
6-8 slices of European style ham (Bayonne, Serrano, Iberian, Prosciutto, Westphalia etc...)
Flat leaf Parseley - to garnish
Baguette

Equipment - frying pan, hand blender, saucepan, pie plate

Method:

 

Preheat oven to 400F
Place red peppers in the pie plate, with 3-4 T of Canola oil
Place peppers in the oven. Rotate after 10min. Remove after skin is charred and lifting away from the flesh of the fruit. Allow to cool

Dice onions, tomatoes, red peppers and mince chillies and garlic
Add 2 T of olive oil to a frying pan. When the pan is at medium heat, add the onions, garlic and chillies. Saute until the onions become translucent.

Add the tomatoes and peppers and saute until the tomatoes are soft.
Add the water and wine, stir and cook for 5-8 min, until the mixture is thick and everything is very soft.
Remove from heat and pulse the mixture with a hand blender or food processor until the texture is smooth, but retaining some of its original texture

Bring 3l of water to a boil in a saucepan, add 2T of vinegar
Reduce heat to a simmer and carefully break eggs into the water.
Poach until desired firmness of yolk
Remove from water and drain on paper towel

Serve eggs on a bed of  warm sauce and garnish with ham, parsley and serve with baguette