Infuse a touch of the southwest into your meal by pairing our interpretation of this classic Basque dish with some southwestern side dishes. The result is a delectable meatless feast that combines the best of both worlds
Course Side Dish
Cuisine French
Keyword French Food
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 3
Calories 226kcal
Ingredients
1medium red or white onion
1clovegarlic
1green bell pepper
1tbspolive oil
3tomatoes
1/2tspsalt
1teaspoonchopped basil
Espelette peppermedium hot chilli pepper
1Egg
Instructions
Prepare the ingredients. Peel and quarter the onion. Chop crosswise into thin slices. Peel the garlic and minced finely.|
Rinse the pepper, remove the seeds and cut into ½ inch (1 cm) strips.
In a skillet, heat the olive oil to sizzling. Add the onion slices, reduce the heat to medium-high and sauté, stirring regularly, until the onions are wilted, about 5 minutes. Add the minced garlic, stir briefly, then add the pepper slices. Sauté until the pepper is tender, about 10 minutes, stirring from time to time.
While the pepper is cooking, rinse the tomatoes and chop them into small cubes.
When the pepper is tender, add the tomatoes. Add salt and pepper to taste.
Continue cooking for another 15-20 minutes, until the tomatoes have totally dissolved to make a sauce. Add the chopped basil and a pinch of Espelette pepper. Reduce heat to low and cook for another 30 seconds.
Add a fried egg to garnish (optional). Serve warm or hot. You can also use it as a side dish to meat or fish, in an omelet, or as a topping for pasta.