Piperade is a typical Basque, tasty and spicy dish that you can eat with the craquel in from the La douce France FoodWeLove box or with some good French bread.
For 4 persons:
- 1 onion
- 3 cloves of garlic
- 4 roasted peppers (jar), drained
- 1 can of peeled tomatoes
- 1 teaspoon pimentón (smoked paprika) or paprika powder
- 1 teaspoon chili powder
- 2 bay leaves
- 4 eggs
- 10 grams flat parsley
- 4 craquelins, or good French bread
Halve the onion and cut the halves into thin half rings. Finely chop the garlic and bell pepper. Fry the onion and garlic for about 6 minutes over low heat in an oven-safe frying pan or frying pan (e.g. made of cast iron). Add paprika, chili powder, bay leaves, paprika and tomatoes. Make the tomatoes smaller with a spatula or fork and let it simmer for 25 minutes. Add a splash of water halfway through if necessary. Preheat the oven to 230oC.
Finely chop the parsley. Make four wells in the tomato-pepper mixture. Break an egg into each well. Place the pan in the oven and bake the piperade for 7-10 minutes until the whites are firm and the yolks are still soft. Season with salt and pepper. Sprinkle with the parsley and serve immediately with the craquelins. Delicious with a simple green salad.
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