Serve these Basque-style eggs with nice fresh slices of whole-wheat or multigrain bread.
If you don’t have a flameproof serving dish, use a skillet fit for serving at the table. If you cannot get Spanish Serrano ham, use an Italian cured ham, and trim the fat before cutting it. Peppers, onions, and tomatoes — plenty of antioxidants here!
- 2 white onions
- 1 red bell pepper
- 4 tomatoes
- 2 garlic cloves
- 1 tbsp olive oil
- 4 oz. Spanish Serrano ham
- 2 basil leaves
- 1 tbsp salt
- 1 tbsp piment d’Espelette
- 8 eggs
- Peel the onions and bell pepper with a vegetable peeler and remove the seeds and membranes.
- Cut the vegetables into thin slivers. (Cut the tomatoes into quarters, being sure to remove their seeds.)
- Peel and chop the garlic cloves.
- Heat the olive oil in a flame-proof casserole dish. Hand sweat the onions and peppers for 5 minutes with the lid on.
- Add the tomatoes and garlic. Cook gently with the lid off until the liquid from the vegetables has evaporated.
- In the meantime, cut the ham into slices and chop the leaves from the basil. Add them when the vegetables are cooked and stir well.
- Taste and adjust the seasoning with salt and Piment d’Espelette or hot paprika.
- Spread the vegetables in a layer about 1 1/2 inches deep in a large flame-proof serving dish.
- Make 8 little hollows in the vegetable layer. Take the eggs and break one into each hollow.
- Cook gently until the white is set but the yolk is still runny.
- Sprinkle a few grains of sea salt over the casserole to serve.