Spicy Basque Pepper and Tomato Sauce with Eggs

Let’s start by preparing our vegetables. Slice the bell peppers and onion into thin strips and finely chop the garlic. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 2 minutes until softened.

Next, add the sliced bell peppers to the skillet and cook for an additional 5 minutes, allowing them to become tender. Then, add the diced tomatoes and a pinch of Espelette pepper, and let everything simmer for about 10 minutes, allowing the flavors to meld together.

While the vegetables are cooking, beat the eggs in a bowl and season with salt and pepper. Once the vegetable mixture is ready, pour the beaten eggs into the skillet. Cook over low heat, stirring occasionally, until the eggs are scrambled and cooked to your liking.

Serve the Piperade Basque aux Œufs hot, with a slice of your favorite bread or a side of fresh fruit. This dish is perfect for a leisurely weekend brunch or a cozy weekday breakfast. Enjoy!