BAKED EGGS IN PIPERRADA
Serves: 4-6
1/4 cup (60 ml) extra-virgin
olive oil, plus more for drizzling
2 medium red onions, thinly sliced
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tsp (5 ml) kosher salt
1/2 tsp (2.5 ml) freshly ground black pepper
1/2 tsp (2.5 ml) red pepper flakes
2 (14-oz/398-ml) cans whole peeled tomatoes (I like San Marzanos), drained
2 tsp (10 ml) sugar
8 large eggs
1 cup (250 ml) of tender greens, such as watercress, baby kale or mustard greens 3 sprigs Italian parsley
3 sprigs dill
1/2 tsp (2.5 ml) piment d’espelette (optional)
1. Preheat the oven to 350 F (175 C). 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.
2. Pour the tomatoes into a bowl and squeeze them with clean hands to break them apart. Alternatively, you could purée them in a blender, but I like a bit more texture.
3. Add the tomatoes to the skillet along with the sugar. 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.
4. Using a spoon, push the sauce to one side to make space for an egg. 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.
5. Transfer the skillet to the oven and bake for 13-15 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.