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Basque-Style Piperade with Baked Eggs

Sweet peppers, onion, and tomato stewed down Basque-style, with eggs baked right into the sauce and served with grain bread.

Ingredients

  • 2 tbsp olive oil
  • 2 red bell peppers sliced
  • 1 green bell pepper sliced
  • 1 yellow onion sliced
  • 2 cloves garlic minced
  • 14 oz diced tomatoes 1 can
  • 1 tsp smoked paprika
  • 1 pinch cayenne pepper optional
  • 4 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 slices whole grain bread toasted, to serve
  • 2 tbsp fresh parsley chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add peppers and onion, cooking 10-12 minutes until soft.
  3. Stir in garlic, smoked paprika, and cayenne, and cook 1 minute.
  4. Add diced tomatoes, season with salt and pepper, and simmer 10 minutes until thickened.
  5. Make 4 small wells in the sauce and crack an egg into each.
  6. Transfer the skillet to the oven and bake 8-10 minutes until egg whites are set but yolks are still soft.
  7. Scatter with parsley and serve with toasted whole grain bread.