Basque-Style Piperade with Baked Eggs

Piperade is a Basque pepper stew that shows up on breakfast, lunch, and dinner tables alike — it's really just a matter of how many eggs you crack into it. We simmer bell peppers, onion, and tomato slowly until they collapse into a jammy, slightly smoky sauce, then nestle eggs on top and finish everything in the oven.

Smoked paprika does a lot of the flavor lifting here, standing in for the piment d'Espelette traditionally used along the Spanish-French border.

This is a vegetarian breakfast built around vegetables rather than processed meats, and the peppers and tomatoes bring a good amount of fiber and color to the plate. It's a satisfying way to start the day when you want something warm and savory instead of another bowl of cereal, and it comes together in one skillet from start to finish. Leftover piperade sauce also keeps well on its own for a day or two, so it's worth making a bit extra to bake more eggs into later in the week.