Basque Piperade with Baked Eggs


Basque Piperade is a flavoursome stew of peppers, tomatoes and herbs with a kick of spice. Usually the stew is mixed with scrambled egg but this version gives a tasty baked egg with a runny yolk that can easily be portioned and shared as a main meal or even as a breakfast.


Basque Piperade with Baked Eggs
Serves 2
  1. 4 Free-range eggs, at room temperature
  2. 3 Red peppers,deseeded and diced
  3. 1 Green pepper, deseeded and diced
  4. 4 tomatoes, deseeded and diced
  5. 1 Garlic clove, deseeded and diced
  6. Pinch of dried chilli flakes
  7. 1 Sprig of thyme
  8. 1 Bay Leaf
  9. 1 tsp Caster sugar
  10. Olive oil
  1. Preheat the oven to 200C.
  2. Set an ovenproof non-stick frying pan over a medium heat. Add 2-3 tbsp. olive oil and once hot, add the peppers, tomatoes, garlic, chilli flakes, sugar, bay leaf and thyme. Fry until all the vegetables have softened. Season with salt and pepper.
  3. Remove the thyme sprig and make four indentations in the Piperade mixture. Crack an egg into each indentation and bake in the oven for 5 minutes or until the egg white has set with the yolk still runny. Serve with crusty bread
Artisan Traveller


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