Now, this is something I wanted to try since I first heard of this dish. Inspiration comes from Jason Matthews’ second book in the Red Sparrow trilogy, Palace of Treason. So today, I took the courage to try it out. I must admit, I had a lot of hope right from the start, but I wasn’t disappointed by the result! Check it out!
Nutrition stats: 240kcal / 15g carbs / 16g fat/ 10g protein
Basque Piperade
Servings: 4
Calories: 240kcal
Equipment
- Oven-proof pan
Ingredients
- 2 cans whole tomatoes
- 6 roasted red peppers
- 2 small yellow onions
- 5 large garlic cloves
- 4 free-range eggs
- 2 bay leaves
- ¼ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp freshly ground salt
- ½ tsp freshly ground pepper
- 3 tbsp olive oil
- fresh parsley (garnish, optional)
Instructions
- Start by peeling the onions and the garlic cloves. Julienne the onions and slice the garlic cloves. Drain the roaster peppers (if needed) and slice into strips.
- Add an oven-proof pan (with high walls) on the stove on medium heat. Add the olive oil and then the onions and the garlic cloves. Saute them until the onion becomes translucent.
- Add all the spices and saute them for a few seconds until they start to release their fragrance.
- Add the roasted peppers strips and the canned tomatoes, then give them a few stirs. Break the tomatoes with a wooden spoon, then leave everything to simmer for 20-25 minutes with the lid on low heat. Stir from time to time.
- In the meantime, turn on the oven and set to preheat at 230°C.
- After the vegetables finished simmering, take out the bay leaves and adjust the seasoning with freshly ground salt and pepper to taste.
- Take a spoon and make a small hole in the stew. Crack an egg and pour its content into the newly created 'nest'. Repeat the process with the remaining eggs.
- Insert the pan into the oven for 8-10 minutes at 230°C, basically until the whites are set and the yolks are still runny.
- Adjust seasoning with ground pepper and salt to taste, garnish with fresh parsley (optional) and serve with toast.
