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Recipe adapted from John Gorham, Tasty n Sons, Portland
Yield: 4 servings
INGREDIENTS
¼ cup extra-virgin olive oil
½ medium yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)
1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)
¾ teaspoon paprika
¾ teaspoon piment d'Espelette or red pepper flakes
¾ teaspoon granulated sugar
1 small bay leaf
1 cup whole canned tomatoes, with juice
Salt and freshly ground pepper
4 large eggs
Crusty bread, for serving
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1st Keep
 Patrice_Sartor
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