Open-faced Pipérade Omelette with Swordfish
This is a great dish for brunch or an informal supper, with or without the swordfish, shrimp, lobster or other seafood that I often use in it. The pipérade can be made ahead and then warmed on the burner before pouring in the eggs and baking it. Cheese can be added and it can then be run under the broiler for a couple of minutes for another variation. Last night I had some leftover grilled sword fish I sliced it and laid it over the eggs before baking. The dish is served directly from the pan.
Openfaced Pipérad Omelette with Swordfish
- 1 sweet red pepper, julienne slice
- 1/3 green bell pepper, julienne slice
- 2 stalks fennel, sliced
- 1/2 vidalia onion, or 1 med yellow onion, sliced
- 2 large cloves garlic, minced
- 2 T oregano, minced
- 2 tomatoes, peeled, seeded, chopped, with juice
- olive oil
- salt, hot sauce to taste
- 6 large eggs, lightly beaten with a fork
- 1/3 lb grilled swordfish, sliced (or 6 large cooked shrimp, the meat from 6 cooked lobster claws, etc.)
Preheat oven to 450º.
Sauté the onions slowly for about 5 minutes until starting to soften. Add the peppers, fennel and half the oregano and sauté another few minutes. Add the tomatoes and simmer uncovered for about 10 minutes, adding water or tomato juice if necessary. Stir in the garlic. Pipérade should be fairly thick, to support the eggs. Correct the seasoning -- this dish can stand some heat if you're in the mood. Turn heat up to medium. Using a small ladle, make 6 small wells in the pipérade mixture and ladle the eggs into them. Allow the eggs to cook for a minute or two until starting to set around the edges. With a spoon, drag some of the pipérade into the eggs around their edges. Lay the swordfish slices over the eggs in a star pattern. Bake for 8 - 10 minutes until eggs have set but are not dry. Garnish with the remaining oregano and a few of the delicate fennel fronds. Serve with a salad and a crusty French bread.