1 large onion, small dice
2 bell peppers, small dice
3 tablespoons olive oil
2 teaspoons minced garlic
2 bay leaves
1 teaspoon crushed red pepper flakes
2 14 oz cans diced tomatoes
1/2 cup dry sherry
8 large eggs
In a large saute pan heat the oil. Add the onions and peppers and cook until the edges start to brown. Add the garlic and cook for 1 or two minutes. Turn the heat down to medium low and add the sherry. Cook until almost dry. Add the tomatoes, bay leaves and pepper flakes and continue to cook for another 10 minutes stirring every couple of minutes to keep from sticking. Season with salt and pepper.
Spread the piperade into a shallow baking dish and make 8 indentions in the mixture with the back of a spoon. Crack the 8 eggs into the indentions you made for them and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny in a 450 degree oven, about 10-12 minutes.
You can also make individual servings in oven-proof ramekins or dishes. Serve two eggs per dish.
Serve with toasted or grilled French bread.