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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. | theendlessmeal.com

Baked Spanish Deviled Eggs in Tomato Sauce

  • Author: Kristen Stevens
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Spanish

Description

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.


Scale

Ingredients

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

The sauce:

  • 1/4 cup minced onion
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 128 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat our oven to 425 degrees.
  6. 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.
  7. Serve with a dollop of yogurt, some green onions, black pepper, smoked paprika, and the remaining fried capers.

Notes

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.