Baked Spanish Eggs With Tomatoes Olives Recipe

This recipe is the ultimate comfort food, blending the rich flavors of smoked paprika, cumin, and fresh herbs with the satisfying addition of perfectly baked eggs. I love how it’s both a cozy brunch dish and a vibrant dinner option, made for sharing with friends over warm bread and great conversation.

I enjoy developing recipes that burst with flavor and health, and these Baked Spanish Eggs with Tomatoes and Olives deliver both in abundance. Cooking a dish that calls for lovely olive oil, toothsome garlic, and a good amount of smoked paprika guarantees a meal that will have your taste buds doing the flamenco.

And it’s hard not to fall in love with a combination of eggs, tomatoes, and feta, which comes together in such a delightful way in this dish. Enjoy it for breakfast, lunch, or dinner, and don’t be stingy with the olives.

Serve with a hunk of crusty bread, and it’ll be hard to refrain from mopping up the pan after you’re done. Ingredients:
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 1/2 ounces) diced tomatoes, well-drained and coarsely chopped
• 4 large eggs
• 3 ounces feta cheese, crumbled
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup pitted black olives, coarsely chopped (optional)

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, enhances flavor.
• Onion: Provides fiber and antioxidants, adds sweetness.
• Garlic: Contains allicin, offers aromatic depth and health benefits.
• Red Bell Pepper: High in vitamin C, brings sweetness and color.
• Smoked Paprika: Adds smoky depth and vibrant color.
• Diced Tomatoes: Source of lycopene, adds juiciness.
• Black Olives: Provide healthy fats, add savory flavor.
• Eggs: Rich in protein and nutrients, create a creamy texture.
• Feta Cheese: Offers tangy flavor, adds creamy richness.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pitted and sliced black olives
• 4 large eggs
• 2 tablespoons fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh cilantro (optional)
• 1 tablespoon extra virgin olive oil, for drizzling
• Bread, for serving

Instructions

1. Set your oven to an even 375°F (190°C).

2. In a large oven-safe skillet, over medium heat, heat 2 tablespoons of olive oil.

3. Include the very small pieces of onion and stir-fry for around 5 minutes, or until the onion has turned to a soft and see-through state.

4. Mix the minced garlic and chopped red bell pepper. Cook for 3 more minutes, letting the pepper get soft.

5. Stir in the smoked paprika and ground cumin, and cook for 1 minute, until fragrant.

6. Empty the can of diced tomatoes into the pan, and add salt and black pepper to taste. Let everything simmer for about 10 minutes, so that the sauce thickens up a bit.

7. Combine the sliced black olives into the sauce, and then fashion four small wells in the sauce. Into each well, crack an egg.

8. Place the skillet in the oven that has been preheated to the desired temperature. Bake for 8 to 10 minutes. You’re looking for the eggs to be puffed and set, but if you want a more custardy texture, take the skillet out when they look close to that stage.

9. Take the skillet out of the oven; on top of its contents, sprinkle the following, in the order listed from top to bottom:

• chopped parsley

• crumbled feta cheese

• cilantro, if using

10. Before serving, drizzle with olive oil, preferably extra virgin. Accompanied by bread, this dish should be enjoyed.

Equipment Needed

1. Oven
2. Large oven-safe skillet
3. Stove
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Can opener
9. Mixing spoon
10. Heat-resistant oven mitts
11. Serving plate or platter

FAQ

• Can I make this dish ahead of time?It is permissible to get the tomato and olive mixture ready beforehand, but to keep the eggs’ texture intact, they should be baked right before serving.
• What can I use instead of feta cheese?For a milder flavor, you can replace feta with goat cheese or ricotta.
• Are there other vegetables I can add?Indeed, you can incorporate spinach, zucchini, or mushrooms into the tomato blend for added taste and nutrition.
• Is this dish suitable for vegetarians?Indeed, provided that no meat-derived components are included, it is a dish suitable for vegetarians.
• Can I make this dish spicier?For extra heat, add a pinch of red pepper flakes or a chopped-up chili to the tomato mixture.
• What type of bread is best for serving?Hard bread, such as a baguette or sourdough, is perfect for soaking up the tasty sauce.
• Can I use fresh tomatoes instead of canned?Certainly. Use approximately 2 cups of diced fresh tomatoes. However, you may need to alter the cooking time to make certain they’re thoroughly softened.

Substitutions and Variations

Avocado oil or sunflower oil can be used as substitutes for olive oil.
Sweetness: Yellow or orange bell pepper.
Paprika, smoked: Use common paprika and a bit of cayenne for a similar kick.
Black olives: Swap in green olives or capers for their briny flavor.
Feta cheese: Substitute with creamy-textured goat cheese or ricotta.

Pro Tips

1. Enhance the Flavor To deepen the flavor of your sauce, allow the onions to caramelize slightly by cooking them for a longer time on low heat before adding garlic and bell peppers.

2. Customize Spice Levels If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced jalapeño for extra heat along with the smoked paprika and cumin.

3. Egg Texture Control To ensure perfectly cooked eggs, keep an eye on them as they bake. You can slightly undercook them in the oven, then cover the skillet with a lid for a minute after baking to let the residual heat finish cooking.

4. Use Fresh Tomatoes For a fresher flavor, substitute the canned tomatoes with fresh tomatoes. Blanch and peel three to four ripe tomatoes, dice them, and use them in place of the canned tomatoes.

5. Bread Upgrade To elevate the bread accompaniment, brush slices with olive oil and toast them in the oven for a few minutes until golden. Rub them with a garlic clove for extra flavor before serving.