FRENCH STYLE BASQUE PIPERADE ENJOY DAN:

                      FRENCH STYLE BASQUE PIPERADE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (289 Oz) box POMI chopped tomatoes made in Italy

1 (16 Oz) jar POMI pureed tomatoes

4 eggs

2 onions, thinly sliced

8 garlic cloves, thinly sliced

2 red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 teaspoons EACH smoked paprika, and turmeric

1 teaspoon EACH chili powder and cayenne pepper

1/2 teaspoon EACH dried parsley flakes, and dried thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper to taste

3 tablespoons olive oil

6-8 slices of crusty bread, brushed with olive oil

DIRECTIONS; (PREHEAT OVEN TO 450 F)

1.   Add oil in an oven-proof skillet over-medium-high heat when sizzling.

2.   Add onions, and next 4 ingredients, sauté for 5-7 minutes.

3.   Add your spices and “bloom” them out.

4.   smoked paprika and next 5 ingredients sauté for 3 minutes.

5.   Add tomatoes, breaking them up with a metal spoon.

6.   Add bay leaves and season with salt and pepper.

7.   Reduce heat to low and simmer for 30 minutes.

8.   Create 4 wells for you eggs with a spoon and crack 1 egg into each of each of these wells.

10  Bake in preheated oven for 7-10 minutes, until the whites began to set, but the yolk remains runny.

11  Slice and serve with toasted bread and serve with the dish.

ENJOY DAN:                                                                       BON-APPETITE!