Peppers and tomatoes slowly collapse into a thick, sweet sauce, eggs set in their hollows, a slice of Bayonne ham waits on the side: Sauce Martin’s Hegoa hot sauce, made from Gorria peppers grown in Ainhoa, adds a light, fruity Basque warmth.
Serves 4 · 45 min
Ingredients
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 3 red and green bell peppers, sliced
- 4 tomatoes, peeled and chopped
- Salt
- 1 tsp Hegoa Hot Sauce (Sauce Martin), plus more to taste and a few drops to serve
- 4 eggs
- A slice of Bayonne ham, to serve
Method
- Gently soften 1 sliced onion and 2 minced garlic cloves in 3 tbsp of olive oil, then add 3 sliced red and green bell peppers and cook for 15 minutes.
- Add 4 peeled, chopped tomatoes and simmer for 15 minutes, until thick.
- Season with salt and 1 tsp of Hegoa hot sauce, adding more to taste.
- Make 4 hollows, crack an egg into each, cover and cook for 5 to 6 minutes, until the whites are set.
- Serve with a slice of Bayonne ham and a few more drops of sauce.
The star of this recipe: Hegoa Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
