Eggs baked on top of a rich tomato-based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.
Recipe created by Fiona Hunter, nutrition consultant, writer & broadcaster, to celebrate Spanish Olive Festival, which took place last month in London and was organized by Olives from Spain and Nudge PR.
Recipe serves: 2
Preparation time: 15 minutes
Cook time: 25 minutes
Ingredients:
- 75g pitted black Spanish olives e.g. Hojiblanca or Cacereña, roughly chopped
- 1 tbsp Spanish olive oil
- 1 red pepper, de-seeded and roughly chopped
- 1 large red onion, peeled and thinly sliced
- 2 cloves of garlic, crushed or finely chopped
- ½ tsp of smoked paprika
- 100g chorizo, diced
- 2x 400g can chopped tomatoes
- 1 tbsp tomato purée
- 4 medium eggs
- Salt and freshly ground black pepper to taste
- Handful fresh parsley, chopped
- Crusty bread to serve
Method:
Preheat the oven to 200°C/ 180°C fan/ gas mark 6.
Heat the oil in a non-stick, ovenproof frying pan.
Add the onion and sauté over a medium heat for 4-5 minutes or until the onions are soft. Add the pepper, garlic and paprika continue cooking for 2 minutes.
Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until the mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.
Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow, repeat with each egg.
Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny.
Scatter over the parsley and serve with crusty bread.
Cooks tip: To make this a more substantial meal and boost the fibre content add a can of chickpeas.
I absolutely love Spanish Eggs but I make a vegetarian version and it’s a hit with the kids. Might try and do that with this recipe as I love to try someone else take on things
Laura x
We’re huge olive fans in this house and I’m really tempted to give this a go - it looks quick and easy and a definite change from pizza or fishfingers…
oh I love the look of this! I need to give it a go myself for sure x
That looks absolutely delicious, I’ve always loved eating eggs. Would love to try this someday.
Ooh yum, this looks absolutely delicious. I love the addition of the olives. xxx
This look delicious! I make a similar vegetarian version for my husband but I think I might add olives to it after reading this!
What a lovely, colourful dish! Definitely a recipe to try for a brunch 🙂
I love Spanish food. I am drooling just reading this…x
This sounds like a lovely dish served for brunch with some crusty french bread.
I do love Spanish food and this sounds like an interesting mix of flavours. I think the addition of the chickpeas would also work very well.
I love the combination of eggs, paprika & red onions! What a wonderful colourful dish.
I love a good omelette. This recipe look great, as I like to make new things for breakfast. Never tried Spanish eggs, but you have inspired me, thanks for sharing.
Oh I’ve never made Spanish eggs but this looks really yummy x
Interesting dish and it looks very warm and filling,a perfect meal on a cold morning or a snow day
Eggs are always great solution! Looks like I have a plan for Sunday breakfest.
Such a lovely combination of flavours. I am sure this recipe would be a success with the whole family!
Oh now this sounds yum! I love the idea for adding chick peas to make it more substantial as well, I may have to try it both ways.
Yum - this looks like a great recipe 🙂 Some crusty bread and it would be fab for a late weekend breakfast 🙂
This sounds really lovely and something that would go down very well in my household, thank you for sharing x