Piperade

1 quart can whole peeled san marzano tomatoes

1 pint pureed san marzano tomatoes (optional)

1 jar/4-6 whole roasted sweet red bell peppers

10-15 cloves fresh sliced garlic

1.5 whole yellow onions, julienned

3-4 large eggs

2 tsp smoked spanish paprika

1 tsp chili powder

2 bay leaves

1 tsp kosher salt

1 tsp fresh cracked black pepper

1 tsp sugar (optional)

1 cup olive oil

6-8 slices of crusty bread, brushed with olive oil

• Preheat oven to 450º

• Prep chop your onions, garlic and red peppers.

• Sauté the onions and sliced garlic in olive oil on medium high heat until translucent (5-7 minutes).

• Add your spices and “bloom” them out (sauté until you start to smell them)

• Add your can of tomatoes. Break them up a bit with a metal spoon, then add roasted red peppers to the party.

• Add bay leaves and season to taste with salt and pepper

• Turn heat down to low and simmer for 25-30 minutes. Adjust seasoning if needed.

• Place about 2 cups of the finished product in an oven-proof cast iron pan (a small paella pan works great)

• Make resting places for your eggs with a spoon and crack one egg into each of those spots.(crack into a bowl first to help with pouring and to avoid the risk of a cracked shell falling into the stew)

• Bake for 7-10 minutes, until the egg whites begin to set, but the yolk remains runny.

• Slice and grill bread and serve with dish.

#france