Ingredients for 2 servings:

¼ cup olive oil

4 Anaheim chilis, seeded and cut into julienne pieces

1/2 white onion, thinly sliced

3 cloves garlic, crushed

1 pound fresh tomatoes, peeled and chopped (2+ cups)

1 teaspoon sugar

¼ teaspoon piment d’Espelette

1 bay leaf

Kosher salt and freshly ground white pepper, to taste

3 large eggs

Heat the olive oil in a casserole over medium high heat. Add the chili pieces, onions and garlic cloves. Sauté for 5 minutes, stirring often. Add the tomatoes, sugar, piment d’Espelette and season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and simmer, covered for 25 to 30 minutes.

Take out the bay leaf and break the eggs into the stew. Stir with a wooden spoon to thoroughly blend the eggs into the vegetables. Once it is set, simmer another 5 minutes before serving.