Baked Eggs in Piperrada

Onions, peppers, and tomatoes are the Basque trifecta and a base for so many dishes. A sofrito of sorts. Piperade or piperrada (as we say in the Spanish side of the Basque Country) literally means “a whole load of peppers,” and it is a dish my mom made often in the summer served alongside fried eggs or stewed meat. For this recipe, I add slightly more tomato than my mom would to create a sauce where the eggs can nestle and bake evenly. It is easy to make for a crowd. Be sure to serve it with thickly sliced bread to soak up all the sauce. MAKES 4 TO 6 SERVINGS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 350 degrees F. Heat the oil in a large ovenproof skillet over medium heat. Add the onions, bell peppers, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and caramelized, about 10 minutes.

Step 2

2 Pour the tomatoes into a bowl, and squeeze them with clean hands to break them apart. Alternatively, you could puree them in a blender, but I like a bit more texture. Add the tomatoes to the skillet along with the sugar.

Step 3

Stir, taste, and adjust the seasoning—depending on how sweet the tomatoes are, you might need a bit more salt or pepper. Reduce the heat to medium low and cook the sauce for another 10 minutes.

Step 4

3 Using a spoon, push the sauce to one side to make space for an egg.

Step 5

Crack the egg directly into the opening. The whites should be submerged in the sauce so they cook into it. Repeat with the remaining eggs.

Step 6

4 Transfer the skillet to the oven and bake for 13 to 15 minutes, or until the egg whites are set and the yolks are soft. Top the eggs with the greens, parsley, dill, a sprinkle of piment d’Espelette, and a drizzle of olive oil. Serve while the eggs are hot.