Basque Eggs with Crostini

Poached eggs in a spicy tomato-pepper mixture served in a ham nest, with crostini on the side.

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
4 servings


  • 1 baguette, cut diagonally into 1/2-inch slices

  • 2 tablespoons olive oil, or more as needed, divided

  • salt and ground black pepper to taste

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 1 red bell pepper, cut into thin strips

  • 1 green bell pepper, cut into thin strips

  • 1 jalapeno pepper, finely chopped

  • 4 medium tomatoes, chopped, or more to taste

  • 1 dash smoked paprika, or to taste

  • 4 eggs

  • 8 thin slices prosciutto, or more to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Brush baguette slices with about 1 tablespoon olive oil and season with salt and pepper. Place slices on a baking sheet and set aside.

  3. Add a drizzle of olive oil to a saute pan and place over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, bell peppers, and jalapeno pepper. Cook over medium-low heat until peppers are soft, 5 to 7 minutes more. Add tomatoes and season with salt, pepper, and paprika. Cover the pan and cook until all vegetables are softened and have released juices, about 10 minutes. Remove the lid and continue cooking until most of the juices have evaporated, about 15 minutes more.

  4. Meanwhile, bake baguette slices in the preheated oven and cook for about 8 minutes. Turn slices over and continue baking until toasted, about 7 minutes more. Remove from oven and set crostini aside.

  5. Return to the saute pan with the vegetables. Use a wide spoon to make 4 deep wells evenly spaced throughout the mixture in the pan. Crack 1 egg into each well and season with salt and pepper. Cover the pan and cook over low heat until whites are cooked but yolks are still runny, 3 to 8 minutes.

  6. Arrange 2 prosciutto slices in a loose, 5-inch circle on an individual serving plate to create a "nest" for the tomato-egg mixture. Use a large slotted spoon to scoop out 1 egg with surrounding tomato mixture and place it in the nest on the plate. Repeat with remaining prosciutto, eggs, and tomato mixture. Add a few crostini on the side of each plate and serve.

Cook's Notes:

You can use thinly sliced ham in place of prosciutto.

I prep all my ingredients the night before if having company to save time in morning.

Nutrition Facts (per serving)

472 Calories
18g Fat
60g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 23%
Cholesterol 176mg 59%
Sodium 937mg 41%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 20g
Vitamin C 82mg 409%
Calcium 88mg 7%
Iron 5mg 26%
Potassium 628mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.