It’s physically impossible to wake up on the wrong side of the bed when you know you have the ingredients to make Spanish Eggs for breakfast.
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Huevos a la Española, or Spanish eggs, has often been described as a marriage made in heaven. At their core, Spanish eggs are just eggs, olive oil and a homemade tomato sauce, leaving me in awe at its simplicity. How can a dish so simple be so divine? Historically an inexpensive way to get your protein in, Spanish eggs is a one-pot recipe that comes together in a colorful and satisfying way in just under 30 minutes.
Breakfast, lunch, or dinner, there is no wrong time of day to enjoy Spanish eggs. I can only imagine how cozy this dish can be, steaming and full of flavor on a kitchen table with friends and family all together to enjoy it. And of course, you will have to pair Spanish eggs with a crusty baguette, or perhaps a tangy slice of sourdough bread. However you choose to enjoy it, we at FFF hope to hear all about the culinary experience.
Are Spanish Eggs Healthy?
While healthy for your soul, Spanish eggs are noticeably high in fat, saturated fat, cholesterol, and sodium. So for those monitoring their intake of any of these components, I do suggest making some alterations or having a smaller portion. However, Spanish eggs are not entirely unhealthy. The recipe incorporates a variety of vegetables, including onion, garlic, red bell pepper and tomatoes, which are all rich in vitamins, minerals, and antioxidants. There is a nice boost of protein at 7g, as well as vitamin A, C, potassium, fiber, calcium and iron, all of which promote a healthy and functioning body. If you would like to make a few alterations, you can always decrease the amount of olive oil and salt you put into your Spanish eggs, as well as consider any lower sodium crushed tomato options.
What is the difference between Huevos a la Española and Huevos rancheros?
Both Huevos a la Española (Spanish eggs) and Huevos Rancheros are delicious and classic breakfast meals that can bring the whole family together. However, I would say huevos rancheros is way more of a hearty meal than Spanish eggs. Huevos rancheros typically has eggs, tomatoes, onion and garlic, but also tortillas, cheese, and a level of spice you won’t find in Spanish eggs. Additionally, we’re celebrating two different cultures here, as Spanish eggs originate from Spain and huevos rancheros call Mexico home. If you have never tasted huevos rancheros, please click the above link and try them out sometime. Like Spanish eggs, they are delicious, comforting, and should 100% be a part of your recipe book.
INGREDIENTS
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed tomatoes
- 4 large eggs
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
Prepare
Sauté onions and peppers; add spices.
Simmer
Mix in tomatoes and bring to a simmer.
Bake
Add eggs and bake; garnish with parsley.
Devour!
FAQs & Tips
If you like to sleep in on the weekends and want to simply roll out of bed and enjoy some tasty Spanish eggs, you can easily make this dish up to 2 days ahead if storing in an airtight container in the fridge. The microwave will heat up your Spanish eggs evenly, so you can cuddle up Saturday mid-morning and enjoy. Please note however that freezing this recipe is not recommended.
Spanish eggs are vegetarian – hoorah! But if you do eat meat and would like extra flavor and/or protein, then I recommend adding in chorizo. Simply cook your chorizo in your oven-safe skillet first, and remove once browned to perfection. You can remove the grease from the skillet prior to starting step 1 of the instructions, but that is up to you. Once you finish step 2, add back in your chorizo, mix it in well, and then move on to step 3 with adding in your eggs.
I’m a runny yolk kind of gal, which is why this recipe calling for 10-12 minutes of cook time in the oven is perfect for my tastes. If you prefer a harder yolk, simply increase the time your Spanish eggs are in the oven. I recommend checking them minute by minute as eggs can cook fast and you definitely don’t want super overcooked eggs.
Serving Suggestions
Spanish eggs can be served with warm, homemade tortillas, or maybe even some Air Fryer Tortilla Chips. A crusty baguette or slice of sourdough would also be great for dipping. Layering Spanish eggs on top of a bed of Roast Potatoes would also be divine. And if you’re celebrating, some say Spanish eggs pair really well with a Classic Mimosa.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed tomatoes
- 4 large eggs
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the garlic, smoked paprika, salt, and black pepper, cooking for another minute until fragrant. Pour in the crushed tomatoes and bring to a simmer.
- Make four wells in the tomato mixture and crack an egg into each well. Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set but yolks are still runny.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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