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




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