Piperade

Wash the pepper, cut off the stalk, peel and cut into thin rings.

Cut the peeled onion into small cubes and finely chop the garlic.

Heat olive oil in a saucepan, add onion and garlic, simmer over medium heat for a couple of minutes, stirring occasionally.

Add pepper, continue to simmer for 5-7 minutes.

Add the diced tomatoes, season with salt and pepper, continue simmering for 10-15 minutes.

When most of the juice has evaporated, add the basil.

Put the oven to preheat to 180 ° C.

Spread the vegetable mixture into fireproof tins.

Make a groove inside and break the egg.

Pour the egg over 1-1.5 tbsp. l. cream.

Bake in a preheated oven for 10-12 minutes.

Sprinkle with fresh basil when serving.

Enjoy your meal!