Piperade Recipe | Basque Pepper and Tomato Stew with Eggs

Ingredients

• 4 bell peppers mixed red and green
• 1 lb ripe tomatoes or 1 can whole peeled tomatoes
• 1 large onion sliced thin
• 4 cloves garlic minced
• 3 tbsp olive oil
• 1 tsp piment d'Espelette or sweet paprika with pinch of cayenne
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 tsp sugar optional
• 1 tsp salt
• 1/2 tsp black pepper
• 6 eggs
• 4 slices jambon de Bayonne or prosciutto for serving
• Fresh parsley chopped for garnish
• Crusty bread for serving