Basque-Style Baked Eggs

1. 1

   Peel the onions and bell pepper with a vegetable peeler and remove the seeds and membranes.

2. 2

   Cut the vegetables into thin slivers.

3. 3

   (Cut the tomatoes into quarters, being sure to remove their seeds.)

4. 4

   Peel and chop the garlic cloves.

5. 5

   Heat the olive oil in a flame-proof casserole dish.

6. 6

   Hand sweat the onions and peppers for 5 minutes with the lid on.

7. 7

   Add the tomatoes and garlic.

8. 8

   Cook gently with the lid off until the liquid from the vegetables has evaporated.

9. 9

   In the meantime, cut the ham into slices and chop the leaves from the basil.

10. 10

    Add them when the vegetables are cooked and stir well.

11. 11

    Taste and adjust the seasoning with salt and Piment dEspelette or hot paprika.

12. 12

    Spread the vegetables in a layer about 1 1/2 inches deep in a large flame-proof serving dish.

13. 13

    Make 8 little hollows in the vegetable layer.

14. 14

    Take the eggs and break one into each hollow.

15. 15

    Cook gently until the white is set but the yolk is still runny.

16. 16

    Sprinkle a few grains of sea salt over the casserole to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.