Spanish Baked Eggs Recipes
SPANISH BAKED EGGS
Spanish Baked Eggs is made with a rich tomato sauce with whole cloves of roasted garlic and lots of plump, black Hojiblanca Olives from Spain. Eggs are baked into the sauce which is just as delicious eaten for dinner as it is for breakfast.
Provided by Kristen Stevens
Categories Breakfast
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 339 kcal, Carbohydrate 30 g, Protein 18 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 372 mg, Sodium 1654 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 13 g
SPANISH BAKED EGGS
Steps:
- Preheat oven to 200C.Heat olive oil in a medium sized pan.Add onion cook over low-medium heat until tender.Add garlic and spices, cook for another minute, then add tomatoes, beans, chorizo sausage and cook over medium heat for 10 minutes, stirring carefully so that the beans do not break up.The mixture will reduce slightly. If it becomes a little dry add a few tablespoons of water.Turn off heat and season.Tip the mixture into 4 wide ramekins, or ceramic tapas dishes. An alternative is to bake the eggs in a single casserole.Poke an indent into the surface of each ramekin, or four into the one casserole and drop an egg into each indentPop into the oven for 10 - 15 minutes until the egg whites are set and the yolks cooked to your preference.
SPANISH BAKED EGGS
A great breakfast for guests - serve with roasted tomato halves. No need for toast as the breadcrumbs provide the crunch. Cook and serve in a Spanish cazuela.
Provided by maryjane in spain
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 691, Fat 54.1, SaturatedFat 25.8, Cholesterol 718.1, Sodium 1003.1, Carbohydrate 18, Fiber 1.1, Sugar 3, Protein 32.7
BAKED EGGS ON SPANISH RICE
Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a casserole dish very well.
- Cook rice in boiling salted water until tender; drain and rinse with hot water.
- Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
- Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
- Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
- Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
- Bake until eggs are set, about 15 minutes.
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