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Pipirrana jaenera
Tomato pepper salad with egg yolk
Pipirrana jaenera: Jaén's chopped tomato and pepper salad with a mashed egg-yolk dressing
Olive pickers in the province of Jaén used to carry the makings of pipirrana into the groves, and in the city it is still the salad people set out on a hot July evening, with bread for the juices. What sets the Jaén version apart is the dressing: garlic, salt and boiled egg yolk are pounded together, then loosened with the province's own peppery oil until it turns creamy. Some cooks add tinned tuna; this one stays vegetarian. The usual mistake is chopping the vegetables in large chunks; everything should be cut small enough to fit a fork. Chef's tip: peel the tomatoes before dicing, so the dressing clings to soft flesh instead of slipping off tough skin.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 eggs
- 1 ⅓ lb ripe tomatoespeeled and cut into small dice
- 2 green peppersItalian frying type, seeded and finely diced
- 1 clove garlic
- 1 tsp flaky salt
- ¼ cup extra virgin olive oila peppery Jaén picual if you can find it
- 1 tbsp white wine vinegar
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What you'll need
Fresh ingredients (3)
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Method
0/5 doneStep 1: Lower 2 eggs into boiling water and cook for 10 minutes, then cool them in cold water. Peel; the yolks should be pale yellow and dry right through.
10 minStep 2: Mix the 1 ⅓ lb ripe tomatoes and 2 green peppers in a wide bowl. Chop the egg whites finely and add them too.
Step 3: In a mortar, crush 1 clove garlic with 1 tsp flaky salt to a smooth paste. Add the egg yolks and pound until you have a thick yellow cream.
Step 4: Add ¼ cup extra virgin olive oil a spoonful at a time, working it in with the pestle, until the dressing is loose and glossy like thin mayonnaise. Stir in 1 tbsp white wine vinegar.
3 minStep 5: Pour the dressing over the vegetables and turn everything gently. Leave for 10 minutes so the tomato juice and dressing mingle, then serve at room temperature or lightly chilled, with bread for the juices.
10 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 8 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pipirrana jaenera take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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