Spanish Eggs with Roasted Garlic
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Spanish Eggs is made with a rich tomato sauce with whole cloves of roasted garlic and lots of plump, black Olives. Eggs are baked into the sauce which is just as delicious eaten for dinner as it is for breakfast.
Good morning, my friends! I've got one of my favorite breakfast recipes to share with you today. We love it so much that we'll sometimes eat it for dinner, too.
This Spanish eggs recipe is similar to shakshouka. I guess you could call it a Spanish shakshouka recipe. The eggs and Hojiblancas are poached in a rich and flavorful tomato sauce that is absolutely delicious.
Why you need to make Spanish eggs
- The tomato sauce is everything. There are layers of flavor from the caramelized onions and tomato paste to the roasted garlic and red peppers. We often add some Jamon Serano (aka: Spanish ham) but will sometimes leave it out for a vegetarian version.
- Loads ofĀ Hojiblanca Olives. These babies are black and have a mild flavor which works really well in this recipe. I like to have extra on hand cause I always end up snacking on some as I cook.
- Roasted garlic. I know we've already talked about this with the sauce, but it's good enough to warrant its own point. There are two full heads of creamy, delicious roasted garlic in these Spanish baked eggs. Bring it on!
- Savory breakfasts are the best and this one is as savory as it gets.
And bring on the roasted garlic. Do you guys love roasted garlic as much as I do? I could eat it spread thick on a piece of toast and call it dinner.
Making this Spanish Eggs Recipe
ā Start by cutting the tops off of two heads of garlic and pouring a little olive oil over the top. Pop the garlic in the oven.
ā Next you'll saute the Olives from Spain with the onion and pepper until the onion is caramelized.
ā Here's the important part: add the tomato paste and let it caramelize. Letting it get dark and fragrant gives tons of extra flavor to the sauce while taking only 4-5 minutes of your time. It's worth it.
ā To finish the sauce, all you have to do is add the spices, canned tomatoes, and roasted peppers and let them simmer for a few minutes.
ā Once you've made the sauce, you'll stir in the roasted garlic and nestle in the eggs. Pop it in your oven for a few minutes to let the eggs set and you'll be ready to eat!
Happy brunch!
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Spanish Egg Breakfast Recipes:
- Baked Spanish Deviled Eggs in Tomato Sauce
- Loaded Veggie and Chorizo Egg Breakfast Casserole
- Curried Sweet Potato Frittata
- Chorizo and White Cheddar Egg Scramble
- Chorizo, Tomato, and Egg Breakfast Scramble
Spanish Eggs Recipe
Ingredients
- 1 cup pitted black olives
- 3 teaspoons olive oil (divided)
- 2 heads garlic (tops cut off)
- Ā½ red onion (finely minced)
- Ā½ 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.1 cup pitted black olives
- 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.2 heads garlic
- 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.Ā½ red onion, Ā½ serrano pepper, Optional: 4 ounces Jamon Serano, 4 tablespoons tomato paste, 1 teaspoon EACH: Spanish paprika and sea salt, 4 pieces jarred roasted red peppers, 28 ounce can crushed tomatoes, 1 tablespoon EACH: sherry vinegar and honey
- 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.8 large eggs
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our breakfast recipes!
Fabulous recipe! This is now in regular rotation at my house. We keep chickens, so we always have fresh eggs on hand, and we have tried this with many variations – fresh peppers from the garden instead roasted peppers from a jar, freshly-made tomato sauce instead of crushed tomatoes from a can, shallots instead of red onion – it is delicious every time. Thanks for sharing!
i only eat scrambled eggs. how can i make this with scrambled eggs instead? i like the idea of them in with this amazing sauce. scramble and add them before baking?
I would make the sauce and then serve the scrambled eggs on top. No need to bake it!
This is the best baked eggs recipe ever! I’ve tried quite a few and this one wins. We made the vegetarian version but with all the olives and roasted garlic there was tons of flavor. Thank you for another great recipe!
I’m so happy to hear the recipe was a hit!!!
I am so going to make this for an appy this weekend…..lv the olives and caramelized onions.
I hope you like it as much as we do!!
Oh my gosh, this recipe is making me drool. I absolutely adore Spanish flavours and this recipe is ticking all of the boxes for me. All of those caramelised veggies in the sauce look amazing, never mind all of that roasted garlic ? I definitely need to try this!
Caramelizing the veggies give is so much more flavor. It’s a great trick! I hope you love it as mich as I do!!