Recipe courtesy of Laura Calder
Episode: Salt & Pepper
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Basque Eggs My Way
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 hot chile peppers, minced, or piment d'espelette
  • 1 green pepper, cut into thin julienne
  • 1 red pepper, cut into thin julienne
  • 1 pound/500 g tomatoes, seeded and quartered or chopped
  • Kosher salt and freshly ground black pepper
  • 4 eggs
  • 8 slices Bayonne ham or prosciutto
  • Toasted baguette, for serving

Directions

Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded. 

Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.

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