These Spanish-Style Eggs Are Just What You Need to Spice Up Breakfast
Sprinkle with shaved Manchego cheese, and serve with rustic bread or flatbread.
Choose a skillet with a lid for these Spanish-style eggs, or improvise by using a baking sheet to cover skillet instead. Also, though the flavour will differ, smoked paprika can be swapped for sweet paprika if unavailable.
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| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 1 tbsp olive oil
- 2 oz cured chorizo sausage thinly sliced
- 1 onion thinly sliced
- 1 sweet red pepper or yellow pepper, thinly sliced
- 1 clove garlic sliced
- 1 can diced tomatoes
- 2 tsp red wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3 tbsp cilantro or parsley, chopped
- 4 eggs
- Salt and pepper to taste
Servings:
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Ingredients
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Instructions
- In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
- Add tomatoes, vinegar, paprika, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 to 12 minutes. Stir in half of the cilantro.
- Using the back of a large spoon, make 4 indents in the sauce, spaced evenly apart; crack 1 egg into each indent. Cover and cook over medium-low heat until egg whites are set and yolks are still runny, 6 to 8 minutes. Sprinkle with remaining cilantro.
Recipe Notes
Per serving: 209 calories, 12 g protein, 9 g fat (2 g saturated fat), 23 g carbohydrates, 6 g fibre, 214 mg cholesterol, 449 mg sodium
