Name: Eggs Baked in Pipérade
Yield: Makes 4 servings
Ingredients: 1 large onion, chopped; 2 red bell peppers, chopped; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon hot paprika; 1 teaspoon minced garlic; 2 (14- to 15-ounce) cans diced tomatoes, including juice; 8 large eggs; 3 ounces crumbled feta (3/4 cup)

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

Cooks' note:

The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.

Recipe notes

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