Spanish Eggs Recipe
Let's face it... we are all drooling looking at these images!
If you are in search of a winter breakfast recipe that will warm you up on a cold winters day, then we think we have found the perfect recipe!
You can't go wrong with this Spanish eggs recipe which consists of eggs poached in a rich and spicy sauce and can be served with flatbread or sourdough toast. This recipe uses sausages as a form of protein, but you can use kidney beans or a bean mix as a replacement.
- 1 tbsp olive oil
- 1 onion
- 2 large garlic cloves, crushed
- 1 red capsicum, deseeded and diced
- 250g lean sausages of your choice, casings removed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 3/4 - 1 tsp chilli powder
- Pinch of cayenne (optional)
- 2 x 400g whole peeled tomatoes, roughly chopped
- 2 tbsp tomato paste
- Salt to taste
- 6 large eggs
- 1/4 cup chopped flat-leaf parsley to serve
- Flatbread, to serve (optional)
- Heat oil in a large non-stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, capsicum, ground sausage, cumin, paprika and chilli; cook, stirring occasionally until garlic is soft and fragrant.
- Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until slightly thickened (approx. 10 - 15 mins). Season with salt to taste.
- Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover the pan with a lid and cook until yolks are just set (approx. 5 mins). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle with parsley and serve with flatbread, for dipping.
Recipe and Image credit: Cafe Delites.