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Basque Piperrada

Basque Piperrada


  • 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
  • 6-8 slices Basque Sheepherder's Bread


  1. Heat oven to 450 degrees F.
  2. In a large cast iron skillet, sauté the onions and sliced garlic in olive oil over medium high heat until translucent (5-7 minutes).
  3. Add spices and sauté until they begin to give off their aroma.
  4. Add tomatoes, breaking them up a bit with a metal spoon, then add roasted red peppers.
  5. Add bay leaves and season to taste with salt and pepper.
  6. Turn heat to low and simmer for 25-30 minutes. Adjust seasoning if needed.
  7. Make places for eggs with a spoon and crack one egg into each of those places.
  8. Bake for 7-10 minutes, until the eggs are cooked to desired doneness.
  9. Slice and grill bread and serve with dish.

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