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Spain on a Fork > All Recipes > Main Dishes > Baked SPANISH EGGS with Tomatoes & Olives
All Recipes, Main Dishes / June 4, 2020
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Spain is famously known for having some of the best egg dishes ever, and these Baked SPANISH EGGS with Tomatoes & Olives are no exception. Loaded with an insane amount of Spanish flavors, super easy to make and done in about 20 minutes.
These Baked SPANISH EGGS with Tomatoes & Olives are made with simplest ingredients. But once again, when you combine them together, you get this incredible explosion of flavors.
This dish is perfect for the ultimate breakfast, yet it´s bold enough to serve for dinner. Either way you go, make sure you serve these baked eggs next to a crusty baguette, to mop up all that sauce 🙂 .
TIPS & TRICKS to make this Recipe: I made this recipe in 2 individual casserole dishes. But you can always make it in 1 large casserole dish. In my oven it took about 11 minutes to cook the eggs, and then you let it sit for 5 minutes to finish cooking the eggs. Every oven heats differently, so it might take one minute less or one minute more in your oven. The secret? Don´t over-cook the eggs in the oven, because when you take them out they continue to cook.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
INDIVIDUAL CASSEROLE DISH
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make these Baked SPANISH EGGS with Tomatoes & Olives
5 from 1 vote
CourseBreakfast
CuisineSpanish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork
Ingredients
- 2tbspextra virgin olive oil
- 1/2onion
- 4clovesgarlic
- 1tspsweet smoked Spanish paprika
- 215 ounce cans diced tomatoes
- 25green pitted Spanish olives
- 4cage-free organic eggs
- sea salt
- black pepper
- handfulfreshly chopped parsley
Instructions
Thinly slice 4 cloves of garlic, finely dice 1/2 an onion, cut about 25 pitted green Spanish olives in half and reserve 4 cage-free organic eggs, I like to add my eggs into individual bowls, that way when you add them into the dish, you know the egg yolks are not broken and you don´t risk the chance of adding egg shells into the dish
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlics and diced onions, mix with the olive oil, after 3 minutes add in 1 tsp of sweet smoked paprika and mix it all together, then add in two 15 ounce cans of diced tomatoes, the sliced olives and season with sea salt & black pepper, mix together until well combined, simmer for 5 minutes on a medium heat
Transfer the tomato mixture into two individual casserole dishes or into one large casserole dish, add 2 eggs into each individual casserole dish or 4 eggs into the large casserole dish, I like to use a spoon to make a pocket when I add the eggs, this way they sit in there perfectly, season the eggs with a kiss of sea salt & black pepper, add into a preheated oven, bake only option 210 C - 425 F
After 10 to 11 minutes remove the casserole dishes from the oven, let them sit at room temperature for 5 minutes, this allows the eggs to finish cooking so you end up with firm egg whites and creamy egg yolks, sprinkle with freshly chopped parsley and serve next to a crusty baguette, enjoy!
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Tags: baked, breakfast, eggs, extra virgin olive oil, garlic, gluten free, low carb, olives, onions, sweet smoked spanish paprika, tomatoes, vegetarian
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4 Comments
Megs
I’ve just made this and I feel like I’m back home in Barcelona ?
26 . Jun . 2020
Spain on a Fork
So happy to hear that! much love from Spain
27 . Jun . 2020
Randy Linke
I made this for my wife today, we both loved it! We will definitely make it again.13 . Jun . 2020
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
14 . Jun . 2020
