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