Basque Pipérade

In honor of Sunday afternoons & one less hour of sleep I decided to treat me & the ladies (mom & Portia) to a good lunch. I've been making a lot of french food lately because it makes me feel cool & this dish is one I have been DYING to try.

Basque Pipérade

Servings: 6

Ingredients:

• 1 28 oz. can Whole Peeled San Marzano Tomatoes
• 16 oz. San Marzano Tomatoe Puree
• 4-5 Whole Roasted Sweet Bell Peppers
• 10-15 Fresh Garlic Cloves
• 1 1/2 Sliced Yellow Onions
• 6 Large Eggs
• 2 tsp. Paprika
• 1 tsp. Chili Powder
• 4 Bay Leaves
• 1 tsp. Kosher Salt
• 1 tsp Pepper
• Extra Virgin Olive Oil
• Bread (Ezekial 4:9 is my favorite brand)

Directions:

Preheat the oven to 450 degrees. Place your sliced onions & garlic in a large skillet on medium heat with some olive oil. Cook until the onions are translucent then add all of your spices & let cook for a few minutes while stirring. Then add whole tomatoes, & tomato puree. Pour the mixture into a large pan & add the six eggs by clearing a spot then cracking the egg. Bake until the whites are cooked but the yolk is a bit runny. (About 7-10 minutes) Serve with toast.

Enjoy!!

-Priscilla