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  • Basque Eggs

    October 05, 2023 1 min read 2 Comments

    Basque Eggs

    This recipe is adapted from one by Laura Calder in "French Food at Home." It was passed on to us years ago by our friend James as a great example of what to do with Piment d’Espelette. Piment d’Espelette is a lovely crushed chile that’s grown exclusively in the Basque region of France. It’s pretty pricey, but the flavour is incomparable. James was right: this dish is the perfect showcase for the spicy, toasty flavour of these rare chiles.


    2 tbsp olive oil
    2 onions, sliced
    2 cloves garlic, minced
    1 red pepper, julienned
    1 green pepper, julienned
    1 tsp Piment d’Espelette
    1 lb tomatoes, seeded and chopped
    Salt and pepper
    4 eggs
    8 slices prosciutto


    1. Heat oil in a large, shallow pan. Cook the onions over medium heat until soft, then add the peppers, garlic and piment d’espelette and cook until everything is tender. Add the tomatoes, salt and pepper and cook with the lid on for another 10 minutes or so, until everything is meshing together nicely.
    2. Crack the eggs directly onto the vegetables, spaced evenly apart. Season lightly with salt and pepper, and bake with the lid on until the eggs are just cooked. Make a nest of prosciutto on each plate and lift two eggs, with their vegetable beds, onto them. Serve with slices of toasted and buttered baguette.

    2 Responses


    March 01, 2023

    I found this a absolutely delightful meal! As I am single, I simply halved the recipe and thoroughly enjoyed it.
    I did sprinkle just the tiniest bit of the piment for presentation and it added just the nicest little kick.
    So glad I tried it!


    November 18, 2019

    Second recipe I’ve tried from your site. A really excellent tasting dish. Amazing, subtle, smoky flavour added by the Piment D’Espelette. Will definitely be doing it again.

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