Eggs Basquaise Recipe

Preparation Directions

1. 1

   Prepare the Basquaise Stew

   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the red and green bell peppers and cook for another 5 minutes.

2. 2

   Add Garlic and Tomatoes

   Add the minced garlic and cook for an additional minute until fragrant. Stir in the canned diced tomatoes and season with salt and pepper. Simmer for 10 minutes.

3. 3

   Cook the Potatoes

   In a separate pot, boil the diced Idaho potatoes in salted water until tender, about 15 minutes. Drain and set aside.

4. 4

   Prepare the Eggs

   In the same pot of boiling water, gently add the eggs and cook for 7 minutes for soft-boiled eggs. Remove the eggs, place them in an ice bath to stop the cooking process, then peel.

5. 5

   Combine and Serve

   Add the cooked potatoes to the Basquaise stew and mix well. Serve the stew topped with the soft-boiled eggs, grated Manchego cheese, and a sprinkle of fresh parsley.