- 1/2 cup olive oil
- 8 Anaheim chiles seeded and finely julienned
- 1 onion finely sliced
- 6 garlic cloves peeled and crushed
- 6 large vine-ripened tomatoes (about 6 ounces each) peeled and coarsely chopped (about 5 cups)
- 1 teaspoon sugar
- 1/8 teaspoon piment d’Espelette
- 1 bay leaf
- Kosher salt
- 1/2 teaspoon freshly ground white pepper
- 6 large eggs
- Warm the olive oil in a large casserole or sauté pan over medium-high heat.
- Add the chiles, onion, and garlic. Sauté for 5 minutes.
- Stir in the tomatoes, sugar, piment d’Espelette, and bay leaf.
- Season with salt and pepper to taste and bring to a boil, stirring occasionally.
- Reduce the heat to a simmer, cover and cook for 25 to 30 minutes.
- Remove and discard the bay leaf. Break the eggs directly into the pan and, using a wooden spoon, stir the ingredients until the eggs are set and all the ingredients have blended.
- Cook for 5 minutes longer before serving.
Tips/TechniquesServing Suggestions: Great as a side dish for roasted lamb.
Beverage Suggestions: Grenache or Domaine Mignaberry (Basque wines)