Serves 10-12 people as appetizer portions
Ingredients
- 3 onions, chopped
- 20 cloves garlic, chopped
- 1 quart canned whole plum tomatoes
- 1 quart roasted red peppers (about 6-8 peppers roasted then peeled - no salt or olive oil)
- 2 tbsp paprika
- 1 tbsp piment d'espelette (a smoky Spanish chili powder - optional but great if you can get it)
- 1 tbsp salt
- ½ tbsp pepper
- 3 bay leaves
- 1 tsp sugar
- 1 cup olive oil
- crusty bread for dipping
How-to
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Preheat oven to 450º
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Sauté onions in olive oil until translucent
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Add spices and "bloom" them out (sauté until you start to smell them)
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Add tomatoes. Break them up a bit, then add peppers
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Add bay leaves and season to taste with salt and pepper
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Simmer for 25-30 minutes. Adjust seasoning if needed
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Place about ⅓ of the finished product in an oven-proof pan (small paella pan works great)
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Make 3 resting places for your eggs with a spoon and crack 3 duck eggs into those spots
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Bake for 10 minutes
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Slice and grill bread and serve with dish
Toro Bravo
120 NE Russell St. # A
Portland, OR 97212
503-281-4464
Print Recipe
Posted Monday, December 14, 2009, at 6:29 pm by Carla & Anamelia Arriaga:I made this last week for some friends and it was a BIG HIT! I used regular eggs and got some really good crusty bread. It came out amazing!