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.
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.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.½ red onion, ½ 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
If you use an ovenproof frying pan, you can cook the eggs in the pan rather than transferring them to a baking dish.
Serving: 1 serving = ¼ of the recipe, Calories: 339kcal, Carbohydrates: 30g, Protein: 18g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 372mg, Sodium: 1654mg, Potassium: 980mg, Fiber: 6g, Sugar: 16g, Vitamin A: 1357IU, Vitamin C: 28mg, Calcium: 177mg, Iron: 5mg