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Basque-style eggs

For 4 people


1 red pepper

1 small eggplant (aubergine)

1 round zucchini (courgette)

1 white onion

2 ripe tomatoes

1 branch of thyme

2 laurel leaves

1 large clove of garlic

Chives (for garnish)

Salt and pepper

8 fresh eggs


Finely dice the vegetables.

Start with reducing the onion and the pepper in a cooking pot with a drizzle of olive oil.

Add the garlic, the laurel and the thyme with the tomatoes, eggplant and zucchini.

Add a pinch of salt and pepper to taste.

Cover and leave to simmer for 40 minutes.

Pre-heat your oven to 160°C / 320°F.

Divide the preparation in individual oven dishes. 

Break two eggs per portion and cook in the oven for 10 minutes in a bain-marie.

Serve piping hot.

Enjoy your meal!

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