Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

　　

Ingredients

Makes 4 servings

　　1 large onion, chopped

　　2 red bell peppers, chopped

　　3 tablespoons extra-virgin olive oil

　　1/2 teaspoon hot paprika

　　1 teaspoon minced garlic

　　2 (14- to 15-ounce) cans diced tomatoes, including juice

　　8 large eggs

　　3 ounces crumbled feta (3/4 cup)

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F.

　　

Step 2

Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.

　　

Step 3

Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.

　　

Step 4

Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.

　　Cooks' note:

　　The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.