https://curedbybacon.wordpress.com/2013/09/03/basque-piperade-with-fresh-eggs/
- 1 quart can whole peeled san marzano tomatoes
- 1 pint pureed san marzano tomatoes (optional)
- 1 jar/4-6 whole roasted sweet red bell peppers
- 10-15 cloves fresh sliced garlic
- 1.5 whole yellow onions, julienned
- 3-4 large eggs
- 2 tsp smoked spanish paprika
- 1 tsp chili powder
- 2 bay leaves
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1 tsp sugar (optional)
- 1 cup olive oil
- 6-8 slices of crusty bread, brushed with olive oil
Preheat oven to 450º
- Prep chop your onions, garlic and red peppers.
- Sauté the onions and sliced garlic in olive oil on medium high heat until translucent (5-7 minutes).
- Add your spices and “bloom” them out (sauté until you start to smell them)
- Add your can of tomatoes. Break them up a bit with a metal spoon, then add roasted red peppers to the party.
- Add bay leaves and season to taste with salt and pepper
- Turn heat down to low and simmer for 25-30 minutes. Adjust seasoning if needed.
- Place about 2 cups of the finished product in an oven-proof cast iron pan (a small paella pan works great)
- Make resting places for your eggs with a spoon and crack one egg into each of those spots.(crack into a bowl first to help with pouring and to avoid the risk of a cracked shell falling into the stew)
- Bake for 7-10 minutes, until the egg whites begin to set, but the yolk remains runny.
- Slice and grill bread and serve with dish.