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Food styling by Victoria Walsh. Prop styling by Oksana Slavutych. Lodge 12-inch cast-iron skillet, $34.95 at Crate & Barrel (www.crateandbarrel.ca).

Liam Mogan/The Globe and Mail

This Basque dish – traditionally made with tomatoes, peppers and leftover chorizo or ham – is excellent with cooked turkey, too. Eggs are often poached in the sauce, making it a substantial breakfast or breakfasty dinner. Multiply or cut the recipe in half, as you like.

Servings: 4

Ready time: 55 minutes

Ingredients

1 tbsp butter

1 tbsp olive oil

1 onion, thinly sliced

3 peppers, cut into thin, bite-sized strips

4 cloves garlic, sliced

3/4 lb (340 g) fresh tomatoes, seeded and chopped or 1½ cups canned whole tomatoes, chopped

1 tsp smoked paprika

1/2 tsp coarse salt

2 cups shredded cooked turkey

4 eggs

1 tsp fresh thyme, approximately 4 sprigs

Method

Heat butter and oil in a large frying pan set over medium heat. When butter is bubbling, add onion. Cook, stirring often, until softened (8 to 10 minutes). Adjust heat, if needed. Add peppers and garlic. Cook until softened (15 to 20 minutes). Add tomatoes, paprika and salt. Cook until saucy (3 to 10 minutes depending on whether you’re using fresh or canned tomatoes).

Using a wooden spoon, create indents for eggs in pepper mixture. Scatter turkey over top, leaving indents open. Crack an egg into each indent. Cover and cook until whites are cooked through and yolks are still runny (5 to 7 minutes). Sprinkle with fresh thyme and a touch more salt over eggs, if you like.

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