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Piperade basque aux œufs pochés

A traditional clay cazuela filled with a Basque piperade of stewed red peppers, tomatoes, and onions, topped with two poached eggs and a slice of cured ham, set on a rustic wooden table in bright natural light.

Basque piperade with stewed red peppers, tomatoes and onions, two poached eggs on top, served in a traditional clay cazuela with a slice of Bayonne ham, bright midday sun, 50mm Voir plus

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