Basque Piperade

Ingredients

• eggs4 large (about 200 g)
• olive oil2 tbsp (30 ml)
• onion1 medium (150 g), thinly sliced
• garlic2 cloves (6 g), finely chopped
• green bell pepper1 medium (150 g), thinly sliced
• red bell pepper1 medium (150 g), thinly sliced
• ripe tomatoes3 medium (400 g), peeled, chopped
• paprika (or piment d'Espelette)1/2 tsp (1 g)
• salt1/4 tsp (1.5 g), plus more to taste
• black pepper1/4 tsp (0.5 g)
• fresh parsleysmall handful (5 g), chopped

Method

1. 1

   Bring a small pot of water to a boil. Score a shallow X in the base of each tomato, dunk for 30 seconds, then lift into cold water and slip off the skins. Chop the flesh.

2. 2

   Warm the olive oil in a wide, uncovered pan over medium low heat. Add the onion and cook, stirring often, until soft, glassy and not browned, 8 to 10 minutes.

3. 3

   Keep the pan uncovered over medium low heat. Add the garlic, green pepper and red pepper. Cook, stirring often, until the strips are fully soft and starting to collapse at edges, 10 to 12 minutes.

4. 4

   Stir in the tomatoes, paprika, salt and black pepper. Keep the pan uncovered over medium low heat and simmer, stirring now and then, until it turns into a thick, jammy sauce with no watery pool, 15 to 18 minutes.

5. 5

   Crack the eggs into a bowl and beat lightly with a fork, just until the yolks and whites are combined, no more.

6. 6

   Lower the heat, pour the eggs over the pepper and tomato mixture, and stir gently and constantly with a wooden spoon.

7. 7

   Take the pan off the heat as soon as the eggs turn from liquid to soft, barely set curds throughout, 2 to 3 minutes; they firm up more off the heat. Scatter parsley on top and serve at once.