Eggs Portuguese Style
Discover the rustic charm of **Eggs Portuguese Style**, a vibrant and hearty one-skillet dish that’s perfect for breakfast, brunch, or even dinner. This Mediterranean-inspired recipe features a luscious tomato and bell pepper sauce infused with smoky paprika, cumin, and a hint of garlic, creating an irresistible base for perfectly poached eggs. The dish comes together beautifully with a sprinkle of fresh parsley and is best served with slices of crusty bread to soak up every drop of the rich, savory sauce and silky egg yolks. Easy to make in under 35 minutes, this recipe showcases bold flavors and simple ingredients, making it a go-to for lovers of wholesome, comforting meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 4 medium tomatoes, chopped (or canned diced tomatoes)
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 4 units large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Add the chopped tomatoes (or canned diced tomatoes if using), smoked paprika, ground cumin, red pepper flakes (if desired), salt, and black pepper. Stir well to combine.
Lower the heat to simmer and let the mixture cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Stir in the chopped parsley, reserving a little for garnish.
Using the back of a spoon, create four small wells in the tomato mixture. Crack an egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Cook longer if you prefer firmer yolks.
Remove the skillet from the heat and garnish with additional parsley.
Serve immediately with slices of crusty bread for dipping into the flavorful sauce and runny egg yolks.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
