Spanish Eggs

Spanish Eggs

Whip up a quick weekend breakfast of Spanish Eggs in no time at all. Get a pan on the gas and start chopping.

For more breakfast inspiration check out my Mexican Kidney Bean Omelette or my Feta and Courgette Pancakes or Mexican Eggs

Spanish Eggs

Servings 2 people


  • 2 Tbls olive oil
  • 1 small onion or 4-5 spring onions about 60-70g finely chopped
  • 2 garlic cloves finely chopped
  • 2 jalapeño pepper chopped
  • 1 tsp smoked paprika
  • 1 tbls tomato paste
  • 2 roma tomatoes grated
  • 1 tin Woolworths chopped peeled tomatoes with chilli
  • 10cm chorizo sliced 3mm thick and cut in half
  • spinkle of origanum
  • 4 Ex L eggs
  • hand full of cheese
  • pesto to garnish


  • Splash oil in to 20cm frying pan and heat to medium
    add the onions and cook until translucent and soft – don't burn them
  • Add the garlic and jalapeño and cook for a further 1 minute stirring all the time
  • Add seasoning and smoked paprika, stirring to coat onion mix
  • Add the tomato paste and grated tomatoes and cook to a thick paste
  • Add the tomatoes and chorizo and cook until the liquid thickens. Make sure the onions are also properly cooked. The tomato and paprika are the hero's here not the onion. Add a sprinkle of dried origanum for a bit more flavour. this should take about 20 minutes to thicken. Get the oven on to 200ºC
  • Once the sauce is thick and most of the liquid has evaporated, check seasoning. A pinch of sugar works wonders for balancing the acidity of the tomatoes. Create 4 small pockets in the sauce with the back of a spoon. Crack the eggs into the sauce pockets. For a bit of speed, cook the eggs in the pan until the desired doneness. Top the eggs with the cheese and dollop each egg with pesto. This lets you know where the eggs are when serving.
  • Place under grill if you just want the melt the cheese. Or if you want to bake the eggs and didn't cook them in the pan then bake for about 15 minutes checking for your desired doneness in pre-heated 180ºC oven

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