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