Pipérade Basquaise with California Tomatoes
- 1/2 cup olive oil
- 8 Anaheim chilies, seeded and finely julienned
- 1 onion, finely sliced
- 6 garlic cloves, crushed
- 2 cups canned tomatoes, crushed in puree
- 1 teaspoon sugar
- 1/8 teaspoon Piment d’Espelette*
- 1 bay leaf
- Kosher salt
- 1/2 teaspoon freshly ground white pepper
- 6 large eggsr
Warm the olive oil in a large casserole or sauté pan over medium-high heat.
Add the chilies, onion, and garlic. Sauté for 5 minutes.
Stir in the tomato, sugar, Piment d’Espelette, and bay leaf.
Season with salt and pepper to taste and bring to a boil, stirring occasionally.
Reduce the heat to simmer, cover, and cook for 25 to 30 minutes.
Remove and discard the bay leaf.
Break the eggs directly into the pan and using a wooden spoon, stir the ingredients until the eggs are set and all the ingredients have bonded.
Cook for 5 minutes longer before serving.
*Piment d’Espelette is made solely from native red peppers grown in the tiny village of Espelette, in the Basque Region, where it is often used at the table in lieu of black pepper. Its rich aroma and gently spicy, fragrant character lend a magical depth of flavor to Basque cuisine. It can be purchased at Williams-Sonoma or by e-mailing Chef Hirigoyen at firstname.lastname@example.org.