5.0 from 60 votes
Spanish Eggs Recipe
Start your day the right way with these baked Spanish eggs. A luscious tomato-based sauce is made with the savory goodness of whole-roasted cloves of garlic and lots of plump black olives. The eggs are baked right into the sauce, creating a hearty breakfast treat that's equally perfect for lunch or dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 339 kcal
Course:
Breakfast
Cuisine:
Spanish
Ingredients
- 1 cup pitted black olives
- 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)
- Optional: 4 ounces Jamon Serano
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Spanish paprika and sea salt
- 4 pieces jarred roasted red peppers chopped
- 28 ounce can crushed tomatoes
- 1 tablespoon EACH: sherry vinegar and honey
- 8 large eggs
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.
Cup of Yum
Notes
- If you use an ovenproof frying pan, you can cook the eggs in the pan rather than transferring them to a baking dish.
- We love using buttery Hojiblanca olives in this recipe!
Nutrition Information
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
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
372mg
(124%)
Sodium
1654mg
(69%)
Potassium
980mg
(28%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
1357IU
(27%)
Vitamin C
28mg
(31%)
Calcium
177mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339
% 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.