Spanish Eggs Recipe
User Reviews
5
Spanish Eggs Recipe
Description
"Spanish Eggs Recipe" centers on a robust tomato sauce featuring finely minced red onion, Serrano pepper, whole black olives, and optional Jamon Serrano, which contribute texture and flavor layers. The sauce includes tomato paste, smoked paprika, and honey to balance acidity and sweetness. Roasted garlic cloves, oven-roasted separately, are finally squeezed into the sauce, enriching its depth. Eggs are cracked into the sauce and baked until the whites are set but yolks remain soft, offering a lush contrast to the savory base.
The dish serves as a striking breakfast or brunch option or a light dinner, served with crusty bread to scoop up the sauce and eggs. The combination of smoky, tangy, and mildly spicy flavors comes through without overpowering.
Using an ovenproof frying pan allows cooking the sauce and eggs directly in one vessel. Roasting garlic in foil concentrates its flavor while softening it for blending into the sauce. Adjusting the Serrano pepper amount controls the heat level to suit preferences.
Ingredients
- 1 cup black olives pitted
- 3 teaspoons olive oil divided
- 2 heads garlic tops cut off
- ½ red onion finely minced
- ½ Serrano pepper finely minced (reduce this amount if you are sensitive to heat)
- jamon serrano optional, 4 ounces
- 4 tablespoons tomato paste
- 1 teaspoon Spanish paprika each
- 1 teaspoon sea salt each
- 4 pieces roasted red pepper chopped, jarred
- 28 ounce crushed tomatoes canned
- 1 tablespoon sherry vinegar each
- 1 tablespoon honey each
- 8 large egg
Instructions
- Roughly chop the olives and add them to a large frying pan with 2 teaspoons of the olive oil.
- Place the garlic cloves in a piece of aluminum foil and drizzle with the remaining teaspoon of oil. Place the garlic in your oven and turn your oven to 350 degrees Fahrenheit.
- Add the red onion, serrano pepper, and (if using) the Jamon Serano to the frying pan and cook on medium heat for 5 minutes. Push the ingredients to the side of the pan and add the tomato paste. Let it cook, stirring occasionally, until it has darkened and smells sweet, about 4-5 minutes. Add the Spanish paprika, salt, roasted peppers, crushed tomatoes, sherry vinegar, and honey to the pan and bring to a boil. Simmer for 10 minutes.
- Remove the garlic from the oven and let it cool slightly. Squeeze the cloves from the skin and add them to the tomato sauce.
- Transfer the tomato sauce to an ovenproof baking dish then crack 8 eggs and nestle them into the tomato sauce. Put the baking dish in the oven and bake until the egg whites are set, about 6 minutes.
Notes
- If you use an ovenproof frying pan, you can cook the eggs directly without transferring to a baking dish.
- For best flavor, consider using buttery Hojiblanca olives.
- Reduce Serrano pepper quantity if you prefer milder heat.
- Roast garlic carefully to avoid burning; it should be soft and easily squeezed from the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 1654mg | 69% |
| Potassium | 980mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 28mg | 31% |
| Calcium | 177mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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