Imagine a breakfast that transports you to the sun-drenched streets of Spain with just one bite. This Baked Spanish Eggs with Tomatoes and Olives is not just a meal, it's a culinary adventure that combines bold flavors, vibrant colors, and rustic charm. Perfect for weekend brunches, lazy mornings, or impressing your foodie friends, this dish promises to elevate your cooking game and tantalize your taste buds like never before.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 can diced tomatoes
- 1/2 cup black olives, sliced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the eggs evenly.
- In a medium-sized oven-safe skillet, heat over medium heat. If you have olive oil, you may add a tablespoon to the skillet to enhance the flavor, but it's optional.
- Add the can of diced tomatoes to the skillet, including the juice. Stir gently to combine with the skillet's surface.
- Sprinkle the smoked paprika over the tomatoes and season with salt and pepper to taste. Stir the mixture to ensure the spices are evenly distributed.
- Allow the tomato mixture to simmer for about 5-7 minutes, stirring occasionally. This will help to reduce the liquid slightly and concentrate the flavors.
- Once the tomatoes have simmered, add the sliced black olives to the skillet. Stir them into the mixture, allowing them to heat through for about 2 minutes.
- Using a spoon, create four small wells in the tomato and olive mixture. Carefully crack an egg into each well, ensuring that the yolks remain intact.
- Once all the eggs are in place, season them lightly with salt and pepper.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your desired doneness).
- Remove the skillet from the oven and let it cool for a minute. Garnish with freshly chopped parsley for a burst of color and flavor.
- Serve the baked Spanish eggs hot, directly from the skillet, with crusty bread on the side for dipping into the delicious tomato and egg mixture.
Tips
- Choose high-quality ingredients: Use fresh eggs and ripe, flavorful tomatoes for the best results.
- Don't rush the tomato simmering process - allowing the sauce to reduce concentrates the flavors and creates a rich base.
- For extra depth, consider adding a sprinkle of feta cheese or chorizo before baking.
- Use an oven-safe skillet to minimize dish washing and create a beautiful presentation.
- Watch your eggs carefully during baking - the difference between perfectly runny and overcooked is just a few minutes.
- Serve immediately for the best texture and temperature, pairing with crusty bread or toasted sourdough.
- Experiment with different herbs like fresh thyme or oregano for subtle flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 10g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 190mg
