Œufs à l’espagnole

Ingrédients

• 1 1/2 tablespoons olive oil
• 1/2 cup onion (chopped)
• 1/2 cup red bell pepper (chopped)
• 1 1/2 teaspoons minced garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper (to taste)
• 1 cup crushed tomatoes
• 4 large eggs
• Fresh cilantro (chopped, for garnish)
• Crusty bread (for serving, optional)

Préparation

1. 1

   Sauté vegetables: In a large oven-safe skillet over medium heat, warm the olive oil. Add the chopped onion and red bell pepper and sauté for about 5 minutes until they are softened. Meanwhile, preheat your oven to 375°F.

2. 2

   Simmer sauce: To the skillet, add the minced garlic, smoked paprika, oregano, salt, and black pepper. Cook for another minute until the mixture is fragrant. Add the crushed tomatoes and let the sauce simmer.

3. 3

   Add eggs: Create four small indentations in the tomato sauce and carefully crack one egg into each one.

4. 4

   Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are set but the yolks remain runny.

5. 5

   Garnish: Remove from the oven, sprinkle with chopped fresh cilantro and serve immediately with crusty bread if desired.