Eggs Basquaise 

Not the usual pizzaiola but the oriental pizzaiola. Where the main ingredient is the egg and the sauce prepared with three types of tomatoes, putting the eggs in the sauce could in some ways be a novelty, but I did it only so as not to "contaminate" the sauce. In this way we will have our beautiful sauce rich in flavors and that makes us happy even for the lovers of the "scarpetta".

Then prepare some good homemade bread. And if ever the sauce was abundant do not damn the soul, I can guarantee that it goes very well with short pasta... 🍷🙃😉😋

To spice up the classic fried eggs, there's nothing like cooking them à la basquaise. For this, add peppers, cured prosciutto and tomatoes. A little pepper to raise everything and the sun is on your plate. Peppers, onions, tomatoes are an excellent dose of natural antioxidants that combined with free-range eggs, complete the nutritional balance.

INGREDIENTS

Before starting the recipe: preparation of Basque vegetables

2 white onions

1 red pepper

1 green pepper

1 yellow pepper

4 tomatoes

2 cloves garlic

Cooking Basquaise

Onions and peppers

Tomatoes and garlic

100 g Spanish cured ham

1/2 bunch basil

pepper

Preparation of eggs à la basquaise

The vegetable casserole

8 eggs

Preparation

Peel the onions and peel the peppers with a thrifty knife. Remove seeds and filaments. Cut these vegetables into small sticks. Wash and prune the tomatoes in 4. Deseed them and then cut them into sticks. Peel and chop the garlic cloves. Heat a casserole with a drizzle of olive oil and sweat the onions and peppers for 5 minutes, covered. Add the tomatoes and garlic, sweat gently uncovered this time, until the vegetation water has evaporated. Meanwhile, cut the ham into sticks and chisel the basil leaves. Add them when the vegetables are cooked and stir well. Taste and adjust the seasoning with salt and pepper. Spread the vegetables in a large dish that can go on the fire or a frying pan. Make 8 nests and break 1 egg in each of them. Cook gently, so that the white coagulates and the yolk remains raw. Serve.

TIP

Accompany these Basque eggs with slices of bread or cereals, very fresh. In case of absence of dish going on the fire, take a presentable pan at the table. If you do not have Spanish ham, take the prosciutto and degrease it well before you cut it. Peppers, onions, tomatoes, here is a nice dose of vitamins and antioxidants, all very good for the skin!

Pairing wine

Donnafugata Anthìlia Sicilia 2021

James Suckling 91/100

Grape varieties

Catarratto 75 %, Ansonica 15 %, Grillo 10 %

This Donna Fugata white wine, appreciated all over the world, is characterized by a fresh and fragrant bouquet with fruity and floral notes. Donna Fugata Anthìlia wine is part of the Donnafugata "Fresh and Original" collection of white wines, because this is exactly how Donnafugata cellars like to present their Sicilian white wines. The robe is clear yellow and aromatic of citrus fruits and flowers: lemon, lime, melon, bay leaf. There’s also a slight reductive note that reads like clay or wet stone. The palate is piquant, with snappy yellow fruits and peels, but the finish is more languid, tapering in ripe tropical pineapple. It’s a good partner for young cheeses, especially of goat’s milk, and light fish and shellfish preparations. It’s also a clever match for briny foods — think green olives, capers, tapenade, feta, eggs, and anchovies.