
¼ cup extra-virgin essential olive oil
½ medium yellow onion, thinly sliced
3 garlic clove cloves, thinly sliced
1 cup thinly sliced roasted eco-friendly peppers (a couple of peppers see Note)
1 cup thinly sliced roasted red peppers (a couple of peppers see Note)
¾ teaspoon paprika
¾ teaspoon piment d'Espelette or red pepper flakes
¾ teaspoon granulated sugar
1 small bay leaf
1 cup whole canned tomato plants, with juice
Salt and freshly ground pepper
Crusty bread, for serving
Directions
1. Inside a large, ovenproof skillet, warm the essential olive oil over medium heat. Add some onion and also the garlic clove and prepare before the onion becomes translucent, about a few minutes. Add some eco-friendly and red peppers and prepare for just two minutes. Add some paprika, piment d'Espelette, sugar and bay leaf and prepare, stirring from time to time, until aromatic, a couple of minutes longer.
2. Preheat the oven to 400˚. Add some tomato plants as well as their juice towards the skillet and produce to some simmer. Lessen the heat to low and simmer, stirring from time to time, before the tomato plants break lower, about twenty minutes longer. Discard the bay leaf and season with pepper and salt.
3. Bring the sauce to a simmer. Crack the eggs within the sauce so they are distributed over the surface. Transfer towards the oven and bake before the egg-whites are positioned however the yolks continue to be soft and runny, about 7 minutes. Serve immediately with crusty bread for dipping.
Note. To roast the peppers, put the peppers on the hot grill or hold on them a gas flame around the stove until black and blistered on every side. Transfer the peppers to some large bowl, cover with plastic wrap and let steam for fifteen minutes. Peel, seed and stem the peppers. Put aside until available.