Baked Spanish Deviled Eggs in Tomato Sauce
These delicious Spanish Deviled Eggs are made with olive oil and fried capers then nestled into a simple tomato sauce and quickly baked. It is an easy to make and make-ahead weekend brunch recipe that is gluten-free and can easily be made paleo.
This is the 17th Throw Back Thursday post, and it's one that I'm really excited to share with you. In case you haven't been around for other #tbt posts, this is the once a month that I recreate a recipe I shared on The Endless Meal early on. It's fun to go back and have a chuckle at the original photos (you can see them at the bottom of the post.)
This is an extra special recipe and an extra special day. Today is my mom's birthday, and these Spanish Deviled Eggs are what my sister and I used to make her for birthday breakfast in bed when we were kids. You can read about the big kitchen fail we had one year and the mess my mom graciously ate in the original post just below the next picture.
I've updated the recipe a little to bring it into this century. The original recipe came from a cookbook called Cooking for Two that was clearly written for the newly married woman who had to learn to do her female duties and cook for her husband. ?
The original recipe called for flour to thicken the sauce. I've omitted that since it's not 1950 and all-purpose white flour is no longer the answer to everything. I've also added a few Spanish flavors to the mix (capers/ olives/ smoked paprika) because I have no idea why these were originally called Spanish Deviled Eggs.
This brunch recipe is a little like shakshuka or eggs in purgatory only made with deviled eggs. Eggs cooked in tomato sauce = awesome! I love to mop up the sauce with some crusty buttered bread and wash it all down with some red wine.
Original post date: January 5th, 2012
Today is the birthday of the woman who carried me for nine months then spent the next 18 years trying to shape the overly energetic, often unruly and always hell-bent on breaking all the rules child she bore into something that resembled a reasonably well-adjusted adult. Given what she had to work with, I think she did quite well.
When I was seven or eight, my younger sister and I decided to make mom breakfast in bed. It was a tradition she always had for us, and we decided it was time to start treating her to the same thing that we loved. I'll never remember why I chose Spanish Deviled Eggs over something more traditional, like pancakes. I was one of those weird kids who read cookbooks when everybody else my age was reading The BFG.
Spanish Deviled Eggs became a tradition of their own for mom's birthday. The second or third year I made them, my poor mother graciously choked down a version consisting of mostly flour with a little tomato. I had read the recipe wrong and added 1 1/2 cups of flour instead of 1 1/2 teaspoons. I knew it didn't seem right so threw the batch out and started again. Even after carefully re-reading the recipe, I didn't catch my mistake. It wasn't until the following year that I realized what I had done. Oops, sorry mom.
These ones are for you, Mom. Happy birthday!
If you make these Baked Spanish Deviled Eggs in Tomato Sauce make sure you snap a pic and tag #theendlessmeal on Instagram. I love seeing TEM recipes you create!Print
These delicious Spanish Deviled Eggs are made with olive oil and fried capers then nestled into a simple tomato sauce and quickly baked. They're an easy to make and make-ahead weekend brunch recipe.
The deviled eggs:
- 5 large eggs
- 1 tablespoon baking soda
- Olive oil, for the pan
- 2 tablespoons capers, dried with paper towel
- 2 tablespoons mayonnaise (paleo-friendly, if needed)
- 1 tablespoon olive oil
- 1 teaspoon each: dijon mustard and white vinegar
- A pinch of sea salt, pepper, and cayenne
- 1/4 cup minced onion
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 – 28 ounce can diced tomatoes
- 1/4 cup each: red wine and chopped black olives
- 1 teaspoon each: balsamic vinegar, honey, and smoked paprika
- Sea salt and black pepper, to taste
- Optional: parmesan cheese
- Yogurt, green onions, black pepper, and smoked paprika to serve
- Add the eggs and baking soda to a medium sized pot and cover the eggs with cold water. Bring the pot to a gentle boil over medium-high heat then lower the heat and let the eggs simmer for 8 minutes. Drain the water from the pot and fill with cold water. When the eggs are cool enough to handle, peel the shells and give them a quick rinse under running water to make sure no shell remains.
- While the eggs are cooking, prepare the rest of the meal. Add enough olive oil to cover the bottom of a medium sized pot (you'll use it later for cooking the tomato sauce.) Heat the oil over medium-high heat and add the capers when the oil is hot. Stand back as the oil will spit and splatter. When the oil begins to settle down, after about 1 1/2 minutes, remove the capers from the pan with a slotted spoon and place them on a piece of paper towel.
- Add the onion to the pot with the caper oil and saute on medium-high until it begins to soften and turn light brown, about 5 minutes. Add the garlic and tomato paste and cook until the tomato paste begins to caramelize, about 3 minutes. Add the diced tomatoes, red wine, black olives, balsamic, honey, and smoked paprika to the pan and bring it to a boil. Let it boil rapidly, stirring occasionally, until it thickens, about 10 minutes. Season to taste with sea salt and black pepper.
- Cut the eggs in half lengthwise and scoop out the yolks and place them in a medium-sized bowl. Take the two least pretty egg whites, chop them fine then add them to the bowl with the yolks. Add the mayonnaise, olive oil, dijon mustard, white vinegar, salt, pepper, and cayenne and mix until well combined. Add half of the fried capers and stir through. Fill the egg whites with the egg yolks.
- Preheat our oven to 425 degrees.
- Divide the tomato sauce between 4 – 1/2 cup ovenproof dishes. Top each with 2 eggs and, if you're using, a sprinkle of parmesan cheese. Place them on a large baking sheet (to make it easier to move them) and bake in the oven for 10 minutes.
- Serve with a dollop of yogurt, some green onions, black pepper, smoked paprika, and the remaining fried capers.
This recipe can be made ahead then assembled just before baking. Make the tomato sauce and store in a covered container in your fridge. Make the deviled eggs but keep the whites and yolks separate until no more than four hours before you plan on serving them.
The original photos of these Baked Spanish Deviled Eggs:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.