|Preparation : 15 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|2||red peppers (200g)
|2||yellow peppers (200g)
|2||green peppers (200g)
|100||g smoked lardons or bacon
|50||ml olive oil
|6||very fresh eggs
|sprigs of flat-leaf parsley
|1||Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Wash,|
quarter, deseed and slice all the peppers using the FOOD PROCESSOR programme.
|2||Fit the metal bowl, add the garlic and olive oil. Run the EXPERT programme,|
3 minutes/speed 2A/120 °C.
|3||Then, add the lardons or bacon and restart the programme for 2 minutes.|
|4||Add the passata, peppers, salt and pepper. Run the EXPERT programme,|
25 minutes/speed 1A/110 °C.
|5||Bring a large saucepan of water to the boil. Lower the eggs gently into the water,|
and bring it back to the boil; simmer for 6 minutes. Transfer the eggs to bowl of
ice water to stop cooking and remove the shell.
|6||Serve the piperade and place a soft-boiled egg in the centre of each serving.|
Garnish with finely sliced* parsley and croutons.