Spanish Baked Eggs
Elevate your breakfast or brunch spread with vibrant and flavorful Spanish Baked Eggs, the ultimate comfort dish infused with bold Mediterranean flair. This one-pan recipe starts with a rich, aromatic tomato-based sauce simmered with smoky paprika, ground cumin, and a touch of cayenne for a subtle kick. Sweet bell peppers and onions add depth, while fresh garlic enhances the richness of every bite. Eggs are gently nestled into the sauce, then baked until perfectly set, creating a dish that's equal parts hearty and elegant. Ready in just 35 minutes, this crowd-pleaser pairs beautifully with crusty bread or warm pita, making it ideal for dipping and mopping up every last drop of the savory sauce. Perfect for a weekend brunch or a quick weeknight meal, Spanish Baked Eggs will become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoons cayenne pepper
- 400 grams canned diced tomatoes
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- for serving crusty bread or pita
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium oven-safe skillet over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for 5 minutes, or until they begin to soften.
Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute, until fragrant.
Add the canned diced tomatoes, including their juices. Stir well to combine, then season with salt and black pepper.
Let the sauce simmer for 8–10 minutes, stirring occasionally, until it thickens slightly.
Using the back of a spoon, create 4 small wells in the sauce. Carefully crack an egg into each well.
Transfer the skillet to the preheated oven and bake for 7–10 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your desired doneness).
Remove the skillet from the oven and sprinkle with the chopped fresh parsley.
Serve hot with crusty bread or pita for dipping.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 898 mg | 19% | |
*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.
