1 quart can whole peeled San Marzano tomatoes

1 can pureed San Marzano tomatoes (optional)

1 jar (4–6 whole) roasted sweet red bell peppers

10–15 cloves garlic, sliced

1 1/2 yellow onions, julienned

3–4 large eggs

2 tsp smoked Spanish paprika

1 tsp chili powder

2 bay leaves

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tsp sugar (optional)

1 cup olive oil

6–8 slices crusty bread, brushed with olive oil

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Heat olive oil in a large skillet or Dutch oven over medium heat.
Add onions and garlic, cooking until softened and fragrant.
Stir in roasted red peppers (sliced into strips) and cook for a few minutes.
Add whole tomatoes (and pureed tomatoes if using), crushing whole tomatoes with a spoon.
Season with paprika, chili powder, bay leaves, salt, pepper, and sugar if needed.
Simmer gently for 20–25 minutes until thickened into a rich sauce.
Make small wells in the sauce and crack eggs into them. Cover and cook 5–7 minutes, until whites are set and yolks remain runny.
Brush bread slices with olive oil and toast until golden.
Serve pipérade hot with toasted bread for dipping.

Add cayenne or red pepper flakes for more heat.

Top with crumbled goat cheese or Manchego for richness.

Reduce olive oil for a lighter version while keeping flavor.

The sauce can be made ahead, but cook eggs fresh each time.