Basque Pipérade
- G. Elizabeth
- Jun 3
- 1 min read
Updated: Jun 4
Basque Pipérade: peppers, tomatoes and eggs, a staple dish enjoyed in Biskaia and around the world!
1 quart can whole peeled tomatoes
1 jar/4-6 whole roasted sweet red bell peppers
10-12 cloves fresh sliced garlic
1.5 whole yellow onions, julienned
3-4 fresh eggs
2 tsp smoked Spanish paprika or piment d'espelette
2-3 bay leaves
1 tsp sea salt
1 cup extra virgin olive oil
6-8 slices of baguette, brushed with olive oil
Preheat oven to 450º.
Chop onions, garlic and red peppers. Sauté the onions and garlic in olive oil on medium for 10 minutes.
Add bay leaves, salt, piment d'espelette.
Add tomatoes.
Basque Pipérade
Add roasted red peppers. Adjust salt and pepper to taste. Turn heat down to low and simmer for 25-30 minutes. Place you finished sauce in an oven-proof cast iron pan.
Make room for the eggs with a spoon and crack one egg in place.
Bake for 10-11 minutes, or until the egg whites begin to set, but the yolk remains moist.
Serve immediately.
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