Spanish Eggs Recipes

CLASSIC SPANISH EGGS | HUEVOS A LA ESPAñOLA RECIPE

Steps:

• Finely grate 6 tomatoes, you want to end up with about 1 1/2 cups (20 ounces / 400 grams), roughly dice 1/2 green bell pepper, finely dice 1/2 onion and roughly mince 3 cloves of garlic
• Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 2 minutes add in the diced onion and diced green bell pepper, mix with the olive oil, after 5 minutes add in the minced garlic and cook for 30 seconds, then add in 1/2 teaspoon (1.15 grams) sweet smoked Spanish paprika, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix together and simmer on a medium heat
• Meanwhile, heat a small fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 3 to 4 minutes add one egg into the pan, let it sit in the hot olive oil for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the egg whites, careful not to overcook the egg yolks, do this for about 5 to 10 seconds and then remove the egg from the pan, continue to cook your eggs with this technique until they are all done
• Once the eggs are cooked, the tomato sauce should have thickend up and all the flavors have came together, remove from the heat
• Divide the tomato sauce into 2 serving dishes, top off each dish with 2 fried eggs, lightly season the eggs with sea salt & black pepper, sprinkle with freshly chopped parsley and add one Spanish guindilla on top, serve at once, enjoy!

SPANISH DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 tablespoon dijon mustard, 1/2 teaspoon diced jarred piquillo peppers plus 1 tablespoon liquid from the jar, 1/8 teaspoon hot smoked paprika, 1 tablespoon hot water, and salt and pepper. Lay 1 strip serrano ham in each egg white, then top with the yolk mixture. Sprinkle with more paprika.

SPANISH-STYLE EGGS

Steps:

• In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
• Add tomatoes, vinegar, paprika, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 to 12 minutes. Stir in half of the cilantro.
• Using the back of a large spoon, make 4 indents in the sauce, spaced evenly apart; crack 1 egg into each indent. Cover and cook over medium-low heat until egg whites are set and yolks are still runny, 6 to 8 minutes. Sprinkle with remaining cilantro.

SPANISH SCRAMBLED EGGS

Steps:

• Cook bacon in a large skillet.
• Remove bacon; crumble and set aside; discard drippings.
• Combine eggs, chiles,pimento, salt, and peppers; set aside.
• Saute onion, tomato, and mushrooms in butter until tender.
• Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
• Spoon onto serving platter; garnish with crumbled bacon.

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).

SMOKY SPANISH POTATOES AND EGGS

Steps:

• Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
• While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
• Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
• Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.

SPANISH EGGS WITH CHORIZO & PEPPERS

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.