1 medium red or white onion
1 clove garlic
1 green bell pepper
1 tbsp olive oil
1/2 tsp salt
1 teaspoon chopped basil
Espelette pepper (medium hot chilli pepper)
Prepare the ingredients. Peel and quarter the onion. Chop crosswise into thin slices. Peel the garlic and minced finely.|
Rinse the pepper, remove the seeds and cut into ½ inch (1 cm) strips.
In a skillet, heat the olive oil to sizzling. Add the onion slices, reduce the heat to medium-high and sauté, stirring regularly, until the onions are wilted, about 5 minutes. Add the minced garlic, stir briefly, then add the pepper slices. Sauté until the pepper is tender, about 10 minutes, stirring from time to time.
While the pepper is cooking, rinse the tomatoes and chop them into small cubes.
When the pepper is tender, add the tomatoes. Add salt and pepper to taste.
Continue cooking for another 15-20 minutes, until the tomatoes have totally dissolved to make a sauce. Add the chopped basil and a pinch of Espelette pepper. Reduce heat to low and cook for another 30 seconds.
Add a fried egg to garnish (optional). Serve warm or hot. You can also use it as a side dish to meat or fish, in an omelet, or as a topping for pasta.
Inspired by Everydayfrenchchef