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1 1/2 whole yellow onions, julienned
10-15 cloves fresh sliced garlic
1 jar (4 to 6) whole roasted sweet red and yellow bell peppers, julienned
1 cup olive oil
2 teaspoons smoked Spanish paprika
1 teaspoon chili powder
1 teaspoon fresh cracked black pepper
1 teaspoon sugar (optional)
1 quart can whole peeled tomatoes
2 bay leaves
1 teaspoon kosher or sea salt
2 to 5 eggs
Basque Sheepherder's Bread
Heat oven to 450 degrees F.
In a large cast iron skillet, sauté the onions and sliced garlic in olive oil over medium high heat until translucent (5-7 minutes).
Add spices and sauté until they begin to give off their aroma.
Add tomatoes, breaking 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 to low and simmer for 25-30 minutes. Adjust seasoning if needed.
Make places for eggs with a spoon and crack one egg into each of those places.
Bake for 7-10 minutes, until the eggs are cooked to desired doneness.
Slice and grill bread and serve with dish.
(c) Can Stock Photo / FomaA
Spanish and Portuguese Recipes
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