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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Polenta
In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and reduce heat to low. Cook for about 20 minutes, stirring occasionally until thickened. Add salt, pepper, and a tablespoon of olive oil. Stir well and keep warm.
Make the Piperade
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped bell peppers and cook until softened, about 5 minutes. Stir in diced tomatoes and cook for an additional 10 minutes. Season with salt and pepper. Set aside.
Poach the Eggs
In a pot, bring enough water to a simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
On each plate, spoon a portion of the polenta, top with a generous serving of piperade, and place two poached eggs on top. Garnish with slices of serrano ham and chopped fresh parsley.