It’s almost impossible to wake up on the wrong side of the bed when you know Spanish Eggs are on the brunch menu.
One of the highlights of my weekend is knowing that I can sleep in on Saturday, with the happy prospect of waking up to a leisurely brunch. As much as I love a plate of fancy eggs Benedict or a comforting breakfast casserole, sometimes what I really crave is a dish that practically makes itself. And that’s why Spanish eggs have been making frequent appearances at my brunch table recently.
Also known as huevos a la Española, this tempting dish is truly a marriage made in culinary heaven. Consisting of eggs and a hearty homemade tomato sauce, it hardly requires any effort, yet the results are absolutely divine. How could you possibly go wrong with eggs gently cooked in a fragrant tomato sauce, their golden yolks temptingly oozing out as you break them open with a piece of crusty sourdough?
These Spanish eggs aren’t just for brunch, either. I’d just as happily serve them as a light lunch or dinner, perhaps with a few slices of dry-cured Serrano ham or a fresh green salad on the side. The combination is rustic, satisfying, and a real crowd-pleaser.
Are Spanish Eggs Healthy?
This dish is relatively low in calories and saturated fat. The tomatoes and bell pepper are a good source of fiber, vitamins, and minerals. In fact, because the sauce is cooked, it also provides lycopene, a powerful antioxidant that becomes even more bioavailable when tomatoes are heated. To boost the dish’s nutritional profile, you can serve it with a side of sautéed spinach. If you’re watching your sodium intake, feel free to leave out the salt and add a little more garlic, pepper, and smoked paprika powder instead. Adding dried herbs such as basil or thyme is also a great way to boost flavor without the need for salt.
Egg Dishes From Around The World
Spanish eggs are a simple dish where eggs are gently poached or baked in a rich tomato-based sauce made with olive oil, garlic, onions, and occasionally bell peppers. The dish is versatile and lends itself to many variations, but the focus is on the quality of the tomatoes and eggs, without the need for heavy spicing or fancy toppings.
Cross on over to the French-Basque region, and you’ll find piperade, which bears some resemblance to Spanish eggs. The dish is also made with a tomato sauce, onions, and garlic, but usually both red and green peppers are used. A key difference is the spicing and preparation. Piperade calls for the delicately spicy piment d’Espelette, and the dish can be served with or without eggs. When eggs are included, they’re usually scrambled into the dish. Though there are versions where they’re poached in the sauce, as with Spanish eggs.
Huevos rancheros, on the other hand, is a Mexican dish featuring fried eggs crowning warm tortillas and finished with a spicy tomato sauce as well as toppings like beans, grated cheese, avocado, cilantro, lime, and jalapeño.
Finally, Turkish eggs (known as çılbır) take a completely different approach. The dish consists of poached eggs served over a base of thick, creamy yogurt flavored with garlic and topped with melted butter infused with paprika or Aleppo pepper.
How to Make Ahead and Store
This dish is best enjoyed fresh, with the yolks beautifully runny. You could, however, make the sauce the night before, let it cool down, and pop it in the fridge. The next morning you just need to heat it up, crack in the eggs, and bake.
Serving Suggestions
Besides crusty bread, Spanish eggs would also be delicious with a side of Rosemary Roasted Potatoes or these golden breakfast potatoes. Though not very traditional, I certainly wouldn’t mind a thick slice of cornbread on the side. Want to add some greens? Serve the eggs with either Sautéed Spinach or Sautéed Broccolini.
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 the yolks are still runny.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment