Spanish Eggs

Ingredients

• 1 piece Red bell pepper (Medium, seeded and diced 0.5 cm)
• 0.5 piece Green bell pepper (Seeded, diced 0.5 cm)
• 400 g Canned crushed tomatoes (Preferably no added salt)
• 60 g Spanish chorizo (Remove the casing before dicing 0.5 cm)
• 1 piece Onion (Medium, sliced)
• 2 pieces Garlic cloves (Finely chopped)
• 50 g Pitted green olives (Sliced)
• 3 tablespoon Olive oil (Approximately 45 ml)
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Provençal herbs
• to taste Salt
• to taste Black pepper
• 150 ml Water (A small glass)
• 4 pieces Eggs (Fresh, to crack directly into the pan)

Instructions

1. Prepare the chorizo

   Remove the casing from the chorizo using a small knife or scissors, then cut it into sections, strips, and finally dice about 0.5 cm thick.

   Time: PT5M

2. Clean and cut the peppers

   Wash the peppers, halve them, remove the seeds and white pith, then slice into strips and finally dice 0.5 cm.

   Time: PT5M

3. Chop the onion and garlic

   Slice the onion and finely chop the two garlic cloves.

   Time: PT2M

4. Heat the oil

   Pour 3 tablespoons of olive oil into the pan and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: 180°C

5. Sauté onion and peppers

   Add the sliced onion and diced peppers to the pan, sprinkle a little salt to draw out moisture, then sauté for 3 minutes, stirring with a wooden spoon.

   Time: PT3M

   Temperature: 180°C

6. Add the chorizo

   Add the chorizo dice and let it sweat for 1 minute while stirring.

   Time: PT1M

   Temperature: 180°C

7. Add the garlic

   Add the chopped garlic and sauté for 30 seconds, just enough for the aromas to release.

   Time: PT30S

   Temperature: 180°C

8. Simmer the sauce

   Add the crushed tomatoes, green olives, paprika, Provençal herbs, a small glass of water (150 ml) and pepper. Stir then let cook over low heat for 10 minutes.

   Time: PT10M

   Temperature: 150°C

9. Create wells and crack the eggs

   Using the wooden spoon, form four small wells in the sauce and crack an egg into each well.

   Time: PT2M

10. Cook the eggs

    Cover the pan and cook over low heat for 5 minutes, until the whites are set but the yolks are still slightly runny.

    Time: PT5M

    Temperature: 150°C

11. Serve

    Remove the pan from heat, serve immediately with white or whole‑grain rice.

    Time: PT1M

Nutrition Facts

Calories

345

Protein

30 g

Carbohydrates

38 g

Fat

77 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red bell pepper: yellow bell pepper, orange bell pepper
• Instead of Green bell pepper: red bell pepper, yellow bell pepper
• Instead of Canned crushed tomatoes: tomato purée, fresh crushed tomatoes
• Instead of Spanish chorizo: smoked sausage, andouille
• Instead of Onion: shallot, leek
• Instead of Garlic cloves: garlic powder (1/2 tsp)
• Instead of Pitted green olives: black olives, capers
• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Sweet paprika: smoked paprika, mild chili powder
• Instead of Provençal herbs: thyme, oregano
• Instead of Black pepper: white pepper
• Instead of Eggs: organic chicken eggs, free-range chicken eggs

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan or sauté pan
• Wooden spoon
• Measuring spoons
• Measuring cup (150 ml) (optional)
• Serving bowl (optional)
• Cooking plate (for the rice side dish) (optional)

Critical Steps — Do Not Skip

• Fully remove the chorizo casing to avoid bitterness.
• Do not burn the garlic (only 30 seconds).
• Cook the eggs over low heat and cover to achieve a runny yolk without undercooking the whites.

Chef Tips from the Video

• Use smoked paprika for an extra depth of flavor.
• Drizzle the dish with extra‑virgin olive oil just before serving.
• Serve with a glass of light red wine, such as a Rioja.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2 days.

Freezer: Not recommended, the egg texture deteriorates after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (tomatoes, peppers, chorizo) the day before and reheat before adding the eggs.
• Olives and herbs can be pre‑measured and stored in a small container.