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Basque-style egg casserole with baguette sticks


15 minutes


35 minutes



Basque-style egg casserole with baguette sticks
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30 ml (2 tbsp.) olive oil
2 medium onions, minced
2 red peppers, cut in thin strips
10 ml (2 tsp.) garlic, chopped
400 ml (1 2/3 cups) tomatoes, diced
5 ml (1 tsp.) dried thyme or 1 sprig of fresh thyme
5 ml (1 tsp.) Espelette pepper
Sea salt
1/2 baguette
4 eggs


  1. In a skillet, heat the oil over medium-high heat and cook the onions and peppers for 3 to 4 minutes, stirring occasionally, or until the vegetables are tender.
  2. Add the garlic and cook for 1 minute more. Turn down the heat.
  3. Add the tomatoes to the vegetable mixture and stir.
  4. Add the thyme, Espelette pepper and salt.
  5. Simmer gently for about 25 minutes, stirring occasionally.
  6. Preheat the oven on broil, leaving the oven door partially open. 
  7. Meanwhile, cut the 1/2 baguette in half lengthwise, then cut each half in 4 lengthwise to make sticks.
  8. Place the bread on a baking sheet and toast under the broiler. Set aside.
  9. Divide the pepper and tomato mixture between 4 small individual casseroles.
  10. Firmly pack with a spoon.
  11. Break an egg into each casserole, making sure not to pierce the yolk.
  12. Place the casseroles into a bain-marie.
  13. Cook in the oven on broil for 8 to 10 minutes, until the whites firm up and the yolks remain liquid.
  14. Serve immediately with toasted baguette sticks.

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