Basque salt cod and bread soup (Zurrukutuna)

1. Soak the salt cod for 24-36 hours, then remove the skin and bones and flake it finely. Seed the choricero peppers, soak them in hot water for 30 minutes and scrape out the flesh with a knife; if you can't get them, use 1 sweet red pepper and 1 teaspoon smoked paprika.

2. Cut the day-old bread into thin slices.

3. In an earthenware or heavy-based pan, fry the sliced garlic in the olive oil for 2 minutes until pale, add the pepper flesh and the cod and stir for 2 minutes.

4. Add the bread slices, pour in the hot water and simmer gently, stirring now and then, for 20-25 minutes until the bread breaks down and the soup thickens.

5. Taste, add salt if needed, then crack the eggs on top of the soup and poach them, covered, for 3-4 minutes.

6. Serve hot in the pan, with an egg for everyone.

Tip: The sweet, deep flavour of the choricero pepper is what makes this soup – don't replace it with hot pepper.