Elements
2-3 massive ripe backyard tomatoes, chopped (or 1 14.5 oz. can entire peeled tomatoes)
8 oz. pureed tomatoes (optionally available)
2-3 entire roasted candy purple bell peppers, chopped
10-15 cloves contemporary sliced garlic
1 yellow onion, thinly sliced
3-4 massive eggs (optionally available)
1 tsp smoked Spanish paprika or piment d’espelette
½ tsp chili powder
1 bay leaf
½ tsp salt
½ tsp contemporary cracked black pepper
½ tsp sugar (optionally available)
½ cup additional virgin olive oil
6-8 slices of crusty bread, brushed with olive oil
Preparation
Preheat oven to 450°F. Sauté the onions and sliced garlic in olive oil on medium excessive warmth till translucent (5-7 minutes). Add the spices and “bloom” them out (sauté till you begin to odor them). Add tomatoes. Break them up with a metallic spoon if canned, after which add roasted purple peppers. Add bay leaf and season to style with salt and pepper. Flip warmth all the way down to low and simmer for 25-Half-hour. Alter seasoning if wanted.
Place about 2 cups of the completed product in an oven-proof forged iron pan (a small paella pan works nice). Make resting locations in your eggs with a spoon and crack one egg into every of these spots (crack right into a bowl first to assist with pouring and to keep away from the chance of a cracked shell falling into the stew).
Bake for 7-10 minutes, till the egg whites start to set, however the yolk stays runny. Slice and grill bread and serve with dish.
Makes 4 servings.
