- 1 green bell pepper
- 3 red bell peppers
- 2 sweet peppers (green, long)
- 4 tomatoes (or 1 box tomato pulp)
- 2-3 onions
- 3 garlic cloves (not peeled, crushed with a knife, may be removed after cooking)
- 3 tbsp olive oil
- Thyme, 1 leaf of laurel, salt and freshly-ground pepper
- Espelette pepper powder (10 minutes before the end of cooking), to taste Optional, but preferred for a taste of Basque Country
- 1 beaten egg (optional, for smoothness)
- IMPORTANT: 1 sugar lump (to remove acidity from the tomatoes)
- Sauté onions 5 minutes in oil, add bell peppers and sweet peppers, previously cut into strips. Sauté 10 minutes, stirring frequently.
- Add garlic, tomato paste, SUGAR, thyme, laurel, salt and pepper.
- Reduce heat and let simmer with lid on for: 30 minutes, 1 hour or longer, to taste and until achieving the desired texture.
- Add water during cooking, as needed.
- 10 minutes before the end of cooking, add Espelette pepper and beaten egg (stir well to mix in the egg).
- Remove the sprig of thyme and laurel leaf.
Eat hot with meat, fish and a starch side dish or cold on toasted garlic bread as an appetizer.
It is even better the next day!