Eggs in Tomato Sauce (Basque Pipérade)

Pipérade is a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a small amount of granulated sugar to mellow out the sharp tang of the tomatoes and peppers.

1 qt whole San Marzano tomatoes, peeled
1 pt san marzano puréed tomatoes
4-6 whole roasted sweet red bell peppers
10-15 cloves garlic, freshly sliced
2 yellow onions, julienned
3-4 large eggs
2 tsp. smoked Spanish paprika
1 tsp. chili powder
2 bay leaves
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
1 tsp. sugar
1 cup extra-virgin olive oil

To Serve:
6-8 slices crusty bread

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

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. 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 remains runny.

Slice the crusty bread and brush with olive oil. Grill bread and serve with dish.

Suggested pairing: A cabernet sauvignon.

For Dessert: A gâteau Basque, the most famous and delicious pastry from the French Basque Country.