These Spanish eggs are a delight for your next brunch. Get a pan with a lid – or improvise a lid with a cookie sheet if you don’t have one. Although it changes the taste, you can also use sweet paprika if you can’t find smoked paprika.
Ingredients
400 ml chopped tomatoes
8 small eggs
1 large red pepper
1/2 yellow pepper
1 yellow onion, approx. 100g
2 cloves garlic
3 TABLESPOONS. tablespoon or table spoon of sliced green olives or 30 g
1 tablespoon or table spoon of olive oil
1 Tbsp or table spoon of tomato concentrate or paste
1 tablespoon or table spoon of dried oregano
1 teaspoon or coffee of sweet paprika
1/2 tablespoon or table chopped cilantro
1/2 teaspoon or table chopped cilantro
1/2 tsp. coffee or tea of smoked paprika
pepper to taste
Preparation
Peel the onion and cut it into cubes.
Wash the pepper, peel it and cut it into cubes.
In a large skillet, heat the oil over medium heat. While it is heating, peel the garlic and dice it.
Add the onion, pepper and garlic and cook over medium heat for 2 to 3 minutes, until the onion becomes translucent.
Add the chopped tomatoes, tomato paste, paprika, smoked paprika and oregano, mix and simmer for 2 minutes.
Add the pepper and olives. Mix.
Make 4 holes in the mixture to put the eggs in. Crack 2 eggs into each hole.
Cover the pan and cook for 4 minutes. Remove the lid and cook for another 1 to 2 minutes, depending on the heat setting, until the egg white has coagulated.
Sprinkle with chopped coriander and serve with a cereal or pseudo-cereal (quinoa, buckwheat).