This little bowl works perfectly for broiling your piperade! Here is my recipe: Saute 1 Sliced boiled potato, 1/2 sliced onion a green or red pepper and cooked corn off the cob for about 15 minutes in Olive Oil. Spoon into the bottom of the baking dish, add 1/2 cup fresh canned tomatoes, chopped. Add one sliced tomato and a raw egg on top, salt and pepper and a few cubes of mozarella cheese. Broil for 15 minutes on low so the egg gets cooked through. Sprinkle with fresh thyme and extra virgin olive oil from Spain! Serve with toasted sliced bread or baguette!