The Basque specialty of sautéed peppers, tomatoes, and garlic is the epitome of late-summer flavor, made richer with the addition of fluffy eggs. Serve this with a small garden salad dressed with your favorite oil and vinegar.

2  medium red bell peppers, cored and seeded
1  medium green bell peppers, cored and seeded
6 tablespoons pure olive oil
2  small garlic cloves, peeled and crushed
 {salt} to taste
 freshly ground {black pepper} to taste
2 pounds ripe tomatoes, peeled, seeded, and chopped
1/4 teaspoon chile flakes
20 slices (3/8-inch thick) baguette
7  eggs
8 to 10  fresh basil leaves, for garnish
4 slices ham or prosciutto, grilled
Remove the membranes from the peppers. Slice the peppers into thin strips. Heat 4 tablespoons of the olive oil in a skillet and sauté the peppers with the garlic. Season with salt and pepper. Cover and cook until tender, about 15 minutes, stirring occasionally. Add the tomatoes and chile flakes and cook until soft and thick, about 30 minutes.

Meanwhile, in a cast-iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and fry the baguette slices, in batches, until golden on both sides, about 5 minutes. Keep the croutons warm.

Lightly beat the eggs and season with salt. Add the beaten eggs to the vegetable mixture and stir from the edges inward over low heat for 3 minutes, or until the mixture has thickened and the eggs and vegetables become creamy. (If the heat is too high, the eggs may form clumps.) Taste for salt and adjust.

Spoon the eggs into four warm bowls and garnish with hand-torn basil leaves. Add the croutons and a slice of ham or prosciutto to each.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 55 min

Servings: 4

Recipe By: Gayle Pirie and John Clark

From:  Country Egg, City Egg
Used with permission of Artisan