Spanish Eggs

Ingredients

• 22.5 ml (1 1/2 tablespoons)olive oil
• 75 g (1/2 cup), choppedonion
• 75 g (1/2 cup), choppedred pepper
• 1 1/2 teaspoonsminced garlic
• 1 teaspoonsmoked paprika
• 1/2 teaspoondried oregano
• to tastekosher salt and black pepper
• 240 g (1 cup)crushed tomatoes
• 4 largeeggs
• to tastefresh coriander, chopped, for garnish
• to taste, optionalcrusty bread, for serving

Instructions

1. 1

   Soften vegetables

   Warm the olive oil in a large oven-safe frying pan over a medium heat. Add the onion and red pepper and cook for about 5 minutes, until softened. Meanwhile, preheat the oven to 190°C (375°F).

2. 2

   Simmer the sauce

   Stir in the garlic, smoked paprika, oregano, salt and black pepper. Cook for 1 minute, until fragrant, then add the crushed tomatoes and let the sauce simmer.

3. 3

   Add the eggs

   Make four small wells in the tomato sauce and carefully crack an egg into each one.

4. 4

   Bake the eggs

   Transfer the pan to the preheated oven and bake for 10–12 minutes, until the whites are set but the yolks are still runny.

5. 5

   Garnish and serve

   Take the pan out of the oven, scatter over the chopped fresh coriander and serve straight away with crusty bread, if desired.

What are Spanish eggs?

Spanish Eggs is a simple dish of eggs cooked in a seasoned tomato sauce, often served straight from the pan. It draws on familiar Spanish-style flavours such as paprika, garlic and tomato, though recipes and names for egg-and-tomato dishes vary.

This version keeps the sauce straightforward, with onion and red pepper for sweetness and smoked paprika for a savoury, smoky note. Baking the eggs in the sauce makes it a practical one-pan meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 9g protein, 17g carbs, 10g fat.

The tomatoes, onion and pepper supply most of the carbohydrate, while the eggs contribute protein and some fat; olive oil also adds fat. For a more balanced plate, serve with a generous side of vegetables and choose how much bread to add to suit your appetite.

Build flavour in the pan

Vegetables: Give the onion and red pepper about 5 minutes to soften before adding the spices. This helps them become tender and sweet rather than remaining sharply crunchy.

Paprika and garlic: Stir them in briefly before the tomatoes. A short spell in the warm oil releases their aroma; avoid letting the garlic brown.

Get the sauce ready for eggs

Tomatoes: Once added, let the sauce simmer so it is hot and evenly seasoned before making the wells. Keep the simmer gentle rather than letting the sauce spit vigorously.

Wells: Make four spaces that are wide enough to hold the eggs, then crack each egg in carefully so the yolks stay intact.

Watch the egg doneness

Whites: The recipe gives a 10–12 minute baking window, but the exact time can vary with the pan and oven. Look for whites that are set rather than translucent.

Yolks: Take the pan out while the yolks still look soft if you want them runny. They continue to cook slightly from the heat of the sauce and pan.

Make it a complete meal

Bread: Serve with crusty bread to mop up the tomato sauce and egg yolks. Toasted bread works too, if that is what you have.

Fresh finish: Add the coriander just before serving so its fresh flavour remains distinct. Bring the pan to the table carefully, as its handle will be hot.

Timing and equipment

Pan: Use a large frying pan that is explicitly safe for the oven; its handle and any lid or fittings must also be oven-safe. If you do not have one, transfer the sauce to a suitable baking dish before adding the eggs.

Schedule: The vegetables cook while the oven heats, then the sauce and eggs finish in the oven. Have the coriander and bread ready so you can serve the dish as soon as it is baked.

Recipe notes & tips

• Use a pan that can go from the hob into the oven.
• Chop the onion and pepper to a similar size so they soften at about the same rate.
• Taste the tomato sauce before adding the eggs and adjust the seasoning then.
• Crack each egg into a small cup first if you want to place it neatly into a well.
• Start checking the eggs at 10 minutes, as ovens and pans can differ.
• Serve immediately for the best chance of keeping the yolks runny.

Variations

• Add chilli: Stir a pinch of chilli flakes into the sauce with the paprika.
• Use sweet paprika: Swap in sweet paprika for a gentler flavour without the smoky note.
• Add spinach: Stir a handful of spinach into the hot sauce and let it wilt before adding the eggs.
• Finish with parsley: Use chopped fresh parsley in place of coriander.
• Add cheese: Scatter a little crumbled cheese over the sauce just before baking.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; add it with the spices and cook only until fragrant.
• Skipping the simmer: Cold sauce can slow the eggs' cooking; let it heat through before adding them.
• Making tiny wells: The eggs may spread across the pan; make four clear spaces in the sauce.
• Overbaking the eggs: The yolks will firm up; check from 10 minutes and remove the pan once the whites are set.
• Using a non-oven-safe pan: Handles can be damaged in the oven; check the pan's suitability or transfer the sauce to a baking dish.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a covered pan until hot throughout; the eggs will become firmer, so this dish is best eaten freshly baked.

Frequently asked questions