A.K.A. “Basque Pipérade with eggs.” Yes, another recipe post. I made this dish for dinner this week and it was so yummy that I wanted to make sure I wrote it down for future reference.
I’m always up for new ways to eat breakfast-y things like eggs for dinner. A few years ago I saw a recipe for “Eggs in Purgatory” an Italian dish of eggs cooked in marinara sauce. I made it, but Big Man and I were less than impressed. When I saw this Basque variation of the recipe on Pinterest I figured I’d try again. This one was a home run! Big Man and I really loved the flavors, with lots of emphasis on paprika and pepper. The roasted red peppers gave a nice sweetness and overall it was just a comforting, homey meal perfect on a chilly night. I simplified the recipe slightly from the original, changing the ingredients for what we had in the pantry and cutting a couple unnecessary steps. I plan on making it again soon, and I hope you’ll try it as well!
Basque Pipérade with Eggs (adapted from Cured by Bacon)
- Olive oil
- 1 medium red onion, thinly sliced (julienned)
- 6 cloves garlic, diced
- 2 tsp. ground paprika
- 1/2 tsp. ancho chili powder*
- 1/4 tsp. ground cumin*
- 1/4 tsp. dried oregano*
- Pinch cayenne pepper*
- 1 dried bay leaf
- 1 tsp. sugar
- 1 28 oz. can diced tomatoes
- 1 6 oz. jar roasted red peppers, drained and sliced into strips
- Salt and Pepper, to taste
- 4 large eggs
- Crostini or grilled bread, for serving.
- *These 4 ingredients can be subbed out for 1 tsp. chili powder*
1. In a cast iron skillet (or other heavy, ovenproof pan), heat a thin layer of olive oil over medium heat. Add in the onions and cook, stirring occasionally, until they begin to soften, about 3-5 minutes. Add the garlic and cook another 3 minutes, until fragrant. Stir in the paprika, chili powder, cumin, oregano, and cayenne and cook until fragrant, about a minute.
2. Add the tomatoes, red peppers, bay leaf and sugar. Season well with salt and pepper. Bring to a low boil, then reduce the heat and simmer for about 30 to 45 minutes. Stir occasionally, and taste to check the seasoning. It’s ready when the flavors meld together and the tomatoes no longer taste acidic.
3. Heat the oven to 450 degrees F.
4. Use a large spoon to make 4 “wells” in the sauce and gently crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are set, but the yolks are still runny (or to your desired egg done-ness). I used extremely large chicken eggs (about the size of duck eggs) and it took about 12 minutes.
5. Remove from oven and serve immediately along with bread scoop up the sauce and dip in the eggs.