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The Bilbao Brunch
2016-05-16
- This Recipe
- Cuisine: Spanish Cuisine
- Course: Brunch
- Difficulty: Easy
- Category: Course
- Servings: 6
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- Ingredients
- Basil, Chorizo, Eggs, Onions, Paprika, Parmesan cheese, Espelette pepper, Peppers, Ricotta cheese, Tomatoes,
La version Française se trouve ICI |
A delicious brunch as served in Basque Country, Spain |
The Basque CountryWhile travelling in the Basque Country, I spent a few days visiting beautiful Basque Country towns (both on the French and Spanish sides) like Saint-Jean de Luz, San Sebastian (See the article I posted a while ago, HERE), Bilbao and the Atlantic coastal plain. |
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BilbaoOnce arrived in Bilbao, you can't miss the beautiful Guggenheim Museum of Contempary Arts |
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 | The Casco ViejoOne of the best culinary experiences in Bilbao lies in the old district called the "Casco Viejo", with lots of tapas bars and great local restaurants... |
 | ...not to mention it has fewer tourists than San Sebastian, which makes this old district even more interesting |
And here's the square in the old dictrict where I ate this dish |
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 | A Spanish dish so delicious.... and simple ! |
Ingredients
 | 1 Cup Riccota Cheese (250 grams)A few Eggs Sauce 1 Onion3 Bell Peppers3 ½ Cups Diced Tomatoes in Can (690 grams)2 teaspoons of Chile Powder2 teaspoons of Paprika1 teaspoon of Chile powder (or Espelette). Substitute with cayenne pepper1 tablespoon of Onion PowderToppings A small quantity of Parmesan CheeseA few slices of Spanish ChorizoA small quantity of Basil leaf |
Steps
 | The Cast Iron skilletThe skillet that this dish was served to me in Basque Country was pretty close to a Lodge Cast-iron Skillet, which I bought for the occasion |
Cooking the vegetables Start by cooking the diced Onion (1) until they start to caramelize, then add the dicedBell Peppers (3) with the spices :Chile Powder ,Paprika ,Chile powder (or Espelette) ,Onion Powder |
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Then add the Diced Tomatoes in Can (3 ½ Cups or 690 g) (can of diced tomatoes) |
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After 10/15 minutes , the vegetables are very soft, the liquid has thickened |
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 | Separate the vegetables in two halves and blend one half |
 | Pour this vegetable sauce in the skillet |
Then pour the 2nd half of vegetables that were not blended |
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 | Using the back of a spoon, dig a few holes (one per egg) into the vegetables |
Spoon Riccota Cheese (1 Cup or 250 g) into those holes and press (to create a hole that will contain the egg) |
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 | Crack one of A few Eggs into each hole |
Baking Bake the dish in pre-heated oven (360 °F / 180 °C) for 5/10 minutes |
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BakingWhen the egg whites start to set, top withParmesan Cheese and pre-cooked slices ofSpanish Chorizo (I precook them in a skillet). Do NOT replace Spanish Chorizo with mexican or another chorizo ! Taste is totally different. You will find Spanish Chorizo online, imported from Spain, on Amazon for instance |
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Here you go ! After 5/10 minutes of baking, the cheese has melted, take out of the oven and top withBasil leaf leaves |
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Comments for This Recipe
1 Comment
Post a Comment
Cooking with the same ingredients ?
What else to cook with Onions |
     |
What else to cook with Paprika |
What else to cook with Parmesan cheese |
What else to cook with Espelette pepper |
What else to cook with Tomatoes |
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1 Cup Riccota Cheese (250 g)
A few Eggs
1 Onion
3 Bell Peppers
3 ½ Cups Diced Tomatoes in Can (690 g)
2 teaspoons of Chile Powder
2 teaspoons of Paprika
1 teaspoon of Chile powder (or Espelette)
1 tablespoon of Onion Powder
A small quantity of Parmesan Cheese
A few slices of Spanish Chorizo
A small quantity of Basil leaf
I stumbled upon it on Yahoo , I will come back once again.