Piperade

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