- 2 cans of tomatoes (whole or chunks – 800 gram)
- 400 ml passata
- 1 jar of roasted red peppers (about 6 peppers)
- 4 garlic cloves
- 1 onion
- 2 tablespoons smoked paprika powder
- pinch of chili powder
- 2 bay leaves
- pepper and salt to taste
- olive oil
- 4 eggs
- bread for serving
- parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- Dutch oven or other heavy bottomed pan – suitable for oven
- wooden spoon
Preparation — 5 minutes
PEEL and finely chop the onion and garlic cloves. DRAIN the roasted red peppers and chop them into strips. CHOP a bit of parsley for garnish.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the piperade — 25 minutes
HEAT olive oil in a Dutch oven and sauté the onion and garlic for a few minutes. ADD smoked paprika and chili powder and cook it some more. ADD the pepper strips, canned tomatoes, passata and bay leaves. Let it simmer for about 10 minutes.
If you like, you can grill the pieces of bread but that’s not necessary. REMOVE the bay leaves and season with pepper and salt. ADD the eggs on top and bake in the oven for about 10 minutes. Exact time depends how you like your eggs. GARNISH with parsley and serve with bread, enjoy!