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Spanish eggs cooked in a savory tomato sauce with runny yolks, garnished with fresh cilantro.

Spanish Eggs

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Brunch
Cuisine spanish
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1/2 cup onion chopped
  • 1/2 cup red bell pepper chopped
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Kosher salt and black pepper to taste
  • 1 cup crushed tomatoes
  • 4 large eggs
  • Fresh cilantro chopped, for garnish
  • Crusty bread for serving, optional

Instructions
 

  • In a large oven-safe skillet over medium heat, warm the olive oil. Add the chopped onion and red bell pepper and sauté for about 5 minutes until they are softened. Meanwhile, preheat your oven to 375°F.
    Sautéing onion and red bell pepper for Spanish Eggs.
  • To the skillet, add the minced garlic, smoked paprika, oregano, salt, and black pepper. Cook for another minute until the mixture is fragrant. Add the crushed tomatoes and let the sauce simmer.
    Crushed tomatoes added to sautéed vegetables for Spanish Eggs.
  • Create four small indentations in the tomato sauce and carefully crack one egg into each one.
    Cracking four eggs into tomato sauce for Spanish Eggs in a skillet.
  • Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are set but the yolks remain runny.
  • Remove from the oven, sprinkle with chopped fresh cilantro and serve immediately with crusty bread if desired.

Nutrition

Calories: 180kcalCarbohydrates: 17gProtein: 9gFat: 10gSaturated Fat: 2gSodium: 582mgFiber: 4g
Keyword spanish eggs
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