Basque Piperade w/ Duck Eggs

Serves 10-12 people as appetizer portions

Ingredients

  • 3 onions, chopped
  • 20 cloves garlic, chopped
  • 1 quart canned whole plum tomatoes
  • 1 quart roasted red peppers (about 6-8 peppers roasted then peeled - no salt or olive oil)
  • 2 tbsp paprika
  • 1 tbsp piment d'espelette (a smoky Spanish chili powder - optional but great if you can get it)
  • 1 tbsp salt
  • ½ tbsp pepper
  • 3 bay leaves
  • 1 tsp sugar
  • 1 cup olive oil
  • crusty bread for dipping

How-to

  1. Preheat oven to 450º
  2. Sauté onions in olive oil until translucent
  3. Add spices and "bloom" them out (sauté until you start to smell them)
  4. Add tomatoes. Break them up a bit, then add peppers
  5. Add bay leaves and season to taste with salt and pepper
  6. Simmer for 25-30 minutes. Adjust seasoning if needed
  7. Place about ⅓ of the finished product in an oven-proof pan (small paella pan works great)
  8. Make 3 resting places for your eggs with a spoon and crack 3 duck eggs into those spots
  9. Bake for 10 minutes 
  10. Slice and grill bread and serve with dish