This divine dish of eggs cooked in a savory tomato sauce is perfect for breakfast, lunch, or dinner.
Cooking eggs in tomato sauce is so delicious that many cultures feature dishes that celebrate this incredible combo. There’s shakshuka, a well-known North African and Middle Eastern dish redolent with cumin and chile powder, to which feta is often added. Eggs in purgatory comes from Italy and is often made with leftover tomato sauce, basil, garlic, and red pepper flakes. In France, we have eggs Provençal, flavored with classic herbes de Provence, a mix of thyme, rosemary, oregano, and basil. But around here, our favorite egg and tomato sauce combo is Spanish eggs.
It’s tangy, savory, rich, and comforting, not to mention quite vibrant and beautiful. What makes Spanish eggs Spanish is the marvelous addition of smoked paprika. This is a perfect dish to make for breakfast, lunch, or dinner when you want something hearty and tasty made from simple ingredients that won’t require hours in the kitchen.
Spanish eggs is a one-pot wonder. You’ll start by sautéing onions and red bell peppers in some olive oil, and when the vegetables are soft, garlic, smoked paprika, some oregano, salt, and pepper join them in the pan. To this deeply flavorful base, you’ll add crushed tomatoes and let everything simmer together to create that magical sauce. Then you’ll make some indentations in the sauce for the eggs; the whole thing goes in the oven and bakes until the whites are firm and the yolks are runny. Top with cilantro for a fresh, herby finish.
Smoked paprika
Paprika, a favorite spice in many cuisines, is made from a mixture of dried peppers that are then ground. It varies in flavor and degree of heat, depending on what peppers are used. For example, sweet paprika is made from sweet red peppers, and hot paprika is made from spicy peppers, such as jalapeños; both types feature prominently in Hungarian cuisine, particularly in that country’s most iconic dishes, chicken paprikash and goulash.
Smoked paprika, on the other hand, is native to Spain and also known as pimentón, smoked pimentón, and Spanish paprika. It is also made from red peppers, but what distinguishes it from regular paprika is that the peppers are slowly smoked over an oak fire before being ground into a powder. The result is a rich, smoky, woody flavor with great complexity and depth. In addition to being the key flavor in our recipe for Spanish eggs, smoked paprika is essential to a classic Spanish paella.
How do I store leftovers?
Cooled Spanish eggs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave. We don’t recommend freezing this dish, as the flavors and textures can alter during the freezing process.
Serving suggestions
No matter when you serve Spanish eggs, you’re going to want some crusty bread. We love slices of Ciabatta Bread best, but soft and slightly sweet Simple Challah Bread, toasted to a golden brown, is also delish. If you’re making Spanish eggs for breakfast, serve them with Hash Browns and homemade Sausage Patties or some crispy Grilled Bacon. Spanish eggs make a terrific lunch with a bowl of bright Gazpacho and a fresh Green Salad. And what about dinner, you might ask? Let’s keep things going with the Latin flavors by serving Spanish eggs with Mexican Meatballs and Spanish Rice (and for dessert, the delectable Spanish Crema Catalana).
Spanish Eggs
Ingredients
- 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
Instructions
- 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.
- 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.
- Create four small indentations in the tomato sauce and carefully crack one egg into each one.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are set but the yolks remain runny.
- Remove from the oven, sprinkle with chopped fresh cilantro and serve immediately with crusty bread if desired.
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