Spanish Breakfast Eggs
Wake up your mornings with vibrant and flavorful *Spanish Breakfast Eggs*, a hearty one-pan dish that captures the essence of Mediterranean cuisine. This quick and easy recipe combines sautéed bell peppers, onions, and garlic with the smoky depth of paprika and rich canned tomatoes for a savory, robust base. Four perfectly poached eggs nestle into the simmering sauce, creating a protein-packed meal that’s as satisfying as it is stunning. Garnished with fresh parsley and served with crusty bread for dipping, this dish is perfect for breakfast, brunch, or even a quick dinner. With just 35 minutes from prep to plate, *Spanish Breakfast Eggs* is a deliciously wholesome way to add a burst of bold, Spanish-inspired flavor to your day.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 14-ounce can canned diced tomatoes
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 4 slices crusty bread
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red and green bell peppers and the chopped onion. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Sprinkle the paprika and smoked paprika over the vegetables, stirring to evenly coat them in the spices.
Add the canned diced tomatoes (including their juices), salt, and black pepper. Stir to combine and let the mixture simmer for 8-10 minutes, or until slightly thickened.
Using the back of a spoon, create four small wells in the tomato mixture. Crack one 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 runny (adjust cooking time for firmer yolks, if preferred).
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the dish.
Serve the Spanish Breakfast Eggs hot, accompanied by slices of crusty bread for dipping.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 396 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2180 mg | 46% | |
*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.
