eggs baked in pipérade

I love Sunday brunches. :-) Because the morning is not quite so rushed, I like to experiment with different twists on the basics---like this recipe for eggs baked in pipérade, a spicy tomato and pepper sauce from the Basque region of Spain.

Here's what you need:

• Olive oil, 2 T
• Onion, 1 chopped
• Bell peppers, 1 red/1 green chopped
• Garlic, 2 cloves minced
• Hot paprika, 1/2 t
• Tomatoes, 2 pints diced
• Eggs, 8 (2/person)
• Cheese (I used a semicured goat cheese), grated
• Basil, to garnish

Preheat oven to 450 F. Saute onion and peppers in the olive oil, over medium heat, until softened. Add the paprika and garlic, and cook, stirring, for another minute or two. Add tomatoes and simmer for 10 minutes.

You can use one large baking dish or individual ones, like I did. Spoon the sauce into the dish(es), and then crack eggs directly into the baking dish. Sprinkle with grated cheese, and then bake for 8-10 minutes, depending on how hard you like your yolks set. Serve with rustic bread and strong coffee. Enjoy!