Piperade à la Basque

Ingredients

Espelette pepper

1 teaspoon

Salt

to taste

Black pepper

to taste

Eggs

4

Tomatoes

4, medium-sized, diced

Garlic

2 cloves, finely chopped

Bell peppers

2, one red and one green, thinly sliced

Onions

1 large, thinly sliced

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the thinly sliced onions and bell peppers to the skillet. Cook until they become soft and start to caramelize, approximately 10 minutes.
3. Stir in the finely chopped garlic and continue to cook for another minute until the garlic is fragrant.
4. Add the diced tomatoes to the skillet, stirring often. Cook until the tomatoes soften and release their juices, about 10 minutes.
5. Crack the eggs directly into the skillet over the vegetable mixture. Stir gently to combine and distribute the eggs evenly.
6. Season the mixture with salt, black pepper, and Espelette pepper. Stir gently to ensure the seasoning is well distributed.
7. Cover the skillet and let it cook for about 5 minutes, or until the eggs are set to your liking.
8. Serve the Piperade warm, garnished with some fresh herbs like parsley or basil if desired.