Basque Piperade With Fresh Eggs

dsc06293

Ingredients:

  • 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

dsc06134

dsc06169

Directions:

Prep chop your onions, garlic and red peppers.

dsc06155
Sauté the onions and sliced garlic in olive oil on medium high heat until translucent (5-7 minutes).

dsc06196
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.

dsc06186
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)

dsc06225
Bake for 7-10 minutes, until the egg whites begin to set, but the yolk

dsc06240