Lingot beans cooked in duck fat

Inspired by Basque tradition, this recipe combines the spicy touch of the famous Espelette chili with the color and mellowness of peppers and tomatoes. Heat in a frying pan over low heat. When the piperade is hot, form small wells and break an egg into each one. Cover and cook for 7-8 minutes, until the egg white has coagulated. Serve piping hot. Serves 2 in 630g jars