Basque is a region that is partly France, but mostly Spain and has a culinary history dating back 30,000 years. This version of Basque eggs uses hard-boiled eggs versus scrambled for a lighter, fresher dish.

4 hard-boiled eggs
12, 3-inch strips of roasted red pepper
6 tbs extra virgin olive oil
2 tbs white wine vinegar
1 small shallot, finely minced
¼ cup chopped, fresh flat-leaf parsley
Salt and pepper to taste

Slice hard-boiled eggs and place in serving dish - keeping any crumbly bits for garnish on top. Top with strips of roasted red pepper in a criss-cross pattern. Whisk together remaining ingredients and pour over the eggs and peppers. Top with crumbled bits of egg left over from slicing. Serve with crusty bread.

Serves 4-6