Basque Piperrada

Ingredients

• 1 1/2 whole yellow onions, julienned
• 10 to 15 cloves fresh sliced garlic
• 1 (4 to 6 ounce) jar whole roasted sweet red and yellow bell peppers, julienned
• 1 cup olive oil
• 2 teaspoons smoked Spanish paprika
• 1 teaspoon chili powder
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon granulated sugar (optional)
• 1 quart can whole peeled tomatoes
• 2 bay leaves
• 1 teaspoon kosher or sea salt
• 2 to 5 eggs
• 6 to 8 slices Basque Sheepherder's Bread

Instructions

1. Heat oven to 450 degrees F.
2. In a large cast iron skillet, sauté the onions and sliced garlic in olive oil over medium high heat until translucent (5-7 minutes).
3. Add spices and sauté until they begin to give off their aroma.
4. Add tomatoes, breaking them up a bit with a metal spoon, then add roasted red peppers.
5. Add bay leaves and season to taste with salt and pepper.
6. Turn heat to low and simmer for 25 to 30 minutes. Adjust seasoning if needed.
7. Make places for eggs with a spoon and crack one egg into each of those places.
8. Bake for 7 to 10 minutes, until the eggs are cooked to desired doneness.
9. Slice and grill bread and serve with dish.

Attribution

Photo credit: (c) Can Stock Photo / FomaA