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Piperade with Fried Eggs

4-6 Servings

40 minutes

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Piperade—which originates in Basque country—is a silky, stewy mixture of peppers, tomatoes and onions. Traditionally, the dish is spiced with piment d’espelette, a ground red chili from southwestern France, but it’s not easy to find. We approximate its heat and flavor with a combination of sweet paprika and red pepper flakes. Though piperade may be used as a sauce or condiment, it’s commonly paired with eggs. We add textural contrast and richness with crisp-edged, runny-yolked fried eggs. We especially liked the sharp accent of an aged sheep milk cheese, such as Spanish Manchego or Italian pecorino sprinkled on top, but this is optional. Serve with crusty bread to soaking up the juices.

4-6

Servings

Tip

Don't allow the moisture to completely evaporate after uncovering the pot. If it does, add a few tablespoons of water to loosen; there should be just enough sauce to pool around the vegetables.

40 minutes

Ingredients

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    medium yellow onions, halved and thinly sliced

Directions

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