Spanish Baked Eggs Recipes

SPANISH BAKED EGGS

Steps:

• Roughly chop the Hojiblanca Olives from Spain and add them to a large frying pan with 2 teaspoons of the olive oil.
• Place the garlic cloves in a piece of aluminum foil and drizzle with the remaining teaspoon of oil. Place the garlic in your oven and turn your oven to 350 degrees.
• Add the red onion, serrano pepper, and (if using) the Jamon Serano to the frying pan and cook on medium heat for 5 minutes. Push the ingredients to the side of the pan and add the tomato paste. Let it cook, stirring occasionally, until it has darkened and smells sweet, about 4-5 minutes. Add the Spanish paprika, salt, roasted peppers, crushed tomatoes, sherry vinegar, and honey to the pan and bring to a boil. Simmer for 10 minutes.
• Remove the garlic from the oven and let it cool slightly. Squeeze the cloves from the skin and add them to the tomato sauce.
• Transfer the tomato sauce to an ovenproof baking dish then crack 8 eggs and nestle them into the tomato sauce. Put the baking dish in the oven and bake until the egg whites are set, about 6 minutes.

SPANISH BAKED EGGS

Steps:

• Melt butter and oil in a frying pan over medium heat.
• Fry onion and pepper until slightly brown then pour into the cazeula.
• Carefully break all 6 eggs on top of the vegetable layer.
• Mix the breadcrumbs and cheese and sprinkle over the eggs.
• Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard.
• (Oven temps and cooking vessels vary so keep an eye on it).