Description
Basque Pipérade with Fresh Eggs is a vibrant and comforting dish combining smoky red peppers, San Marzano tomatoes, and aromatic spices, simmered to perfection and topped with baked fresh eggs. Served with crusty grilled bread, this traditional Basque-style stew offers a flavorful way to enjoy eggs in a rich, saucy vegetable base.
Ingredients
Vegetables & Aromatics
- 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
Spices & Seasonings
- 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)
Other Ingredients
- 1 cup olive oil
- 3-4 large eggs
- 6-8 slices crusty bread, brushed with olive oil
Instructions
- Preheat Oven: Set your oven to 450ºF to get it ready for baking the eggs in the Pipérade.
- Prepare Vegetables: Chop the yellow onions, slice the garlic cloves, and chop the roasted red peppers to prepare for cooking.
- Sauté Aromatics: In a pan over medium-high heat, heat the olive oil and sauté the onions and garlic until translucent, about 5-7 minutes. This softens them and builds flavor.
- Add and Bloom Spices: Stir in smoked Spanish paprika, chili powder, salt, pepper, and optionally sugar. Sauté the mixture briefly until the spices become aromatic, helping to develop their flavors.
- Add Tomatoes and Peppers: Pour in the canned whole peeled tomatoes and break them up with a spoon. Then add the roasted red bell peppers, stirring to combine all the ingredients.
- Add Bay Leaves and Simmer: Add bay leaves, reduce heat to low, and let the mixture simmer gently for 25-30 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning as needed.
- Prepare for Baking: Transfer about 2 cups of the Pipérade sauce into an ovenproof cast iron pan or a small paella pan, spreading it evenly.
- Add Eggs: Using a spoon, make small wells in the sauce and gently crack one egg into each well. Cracking eggs into a bowl before adding helps avoid shells in the sauce.
- Bake Eggs: Place the pan in the oven and bake for 7-10 minutes until the egg whites are set but the yolks remain runny, providing a rich texture.
- Serve: Grill the crusty bread slices brushed with olive oil until golden and serve alongside the baked Pipérade topped with fresh eggs for dipping.
Notes
- Using San Marzano tomatoes ensures a sweeter, less acidic base, but canned plum tomatoes can be substituted.
- The pureed tomatoes are optional and can be added for a thicker consistency.
- Adjust chili powder to your preferred spiciness level.
- Eggs can be cooked longer if you prefer firmer yolks.
- The crusty bread is essential for soaking up the delicious sauce.
- This dish can be made vegetarian and gluten-free if bread choices are adjusted accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Basque / Spanish
