Basque Piperade with Eggs

Peppers and onion slowly collapsing in the pan, eggs cracked into little wells and set under a lid: Domaine Salvator’s Espelette Pepper Olive Oil, Haute-Provence extra virgin oil infused with PDO Espelette pepper, brings a sweet-pepper fragrance and a gentle, lingering warmth.

Serves 2 · 25 min

1. Soften a sliced onion and 2 sliced bell peppers in 2 tbsp of the Espelette olive oil for 10 minutes.
2. Add 2 chopped tomatoes and cook for 8 minutes more.
3. Make 4 wells, crack an egg into each, cover and cook for 4 to 5 minutes.
4. Finish with a drizzle of Espelette olive oil and, if you like, a slice of Bayonne ham.

The star of this recipe: Espelette Pepper Olive Oil, by Domaine Salvator.