These Spanish-Style Eggs Are Just What You Need to Spice Up Breakfast

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.

Photo Credit: Yvonne Duivenvoorden

Servings

4

Servings

4

• Course Breakfast, Brunch
• Cuisine Breakfast, Eggs

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:

Units:MetricUS Imperial

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: Units:MetricUS Imperial

Course Breakfast, Brunch Cuisine Breakfast, Eggs

Instructions

1. In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
2. 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.
3. 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

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