I don’t know why bell peppers (paprika’s in dutch) hardly ever seem to play the leading role in (my) recipes, but in this Spanish inspired recipe they do. It’s not the quickest recipe, but it is easy and you can do most of it well in advance and pop it in the oven just before serving. Normally I make 1 or 2 medium size ovendishes, but today I used tiny little pots and quail eggs instead of chicken eggs. So it wasn’t just delicious, it looked cute too.
600g pointed, red peppers (any color or size will do)
1 onion, thinly sliced
2 cloves of garlic, finely chopped
2 dl passata
handful of basil, sliced
4 t cream
pinch cayenne pepper
Wash the peppers. Cut off the head and slice lengthwise in half.
If you have a stovetop smoker, smoke the peppers (skin sides up) for about 10-15 minutes. But don’t worry, without smoking them the result will be worthwhile too. Or maybe you could add some Spanish smoked paprika.
Take peppers out and slice in 5mm thin slices.
Slowly saute the onion and garlic in some oil for about 5 minutes until translucent.
Add the sliced peppers and saute for another 5-10 minutes.
Add the passata, season with salt & pepper (or chickenstock powder) and simmer for 5 minutes.
Divide the mixture in 1 or 2 oven dishes.
Push a hole/ditch in the middle and carefully break an egg in it.
Add 1 or 2 teaspoons of cream and a dash of cayennepepper.
Put in a 180°C oven for about 12-15 minutes.
If the mixture was prepared before and cold I would heat it up (in the oven) before adding the egg. But that’s because I like my egg to be runny.
Serve with bread or pasta.