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Spanish Baked Eggs

Tags: sauce mins oven
Spanish Baked Eggs

Combine some flavours of Spain with an egg that is just cooked to get a perfect breakfast mouthful. You can prepare the ingredients in advance and once you know your oven’s own temperament you can leave it to cook whilst you get ready for work!

I don’t like mine especially ‘olivey’ so I cut back on the olives but if you’re into it, there’s no reason you couldn’t add more…

Prep Time: 40mins (for sauce);

Cooking Time: 8-10mins (oven dependent);

Serves: 4


  • Eggs x 4

For The Sauce:

  • Onion x 1
  • Green Pepper x half
  • Chorizo x 3/4
  • Black Olives x 3
  • Chilli – 1 long red
  • Garlic – half a clove
  • Tin Tomatoes
  • Olive Oil – 1 tablespoon
  • Paprika – 1 teaspoon
  • Salt & Pepper to taste


For The Sauce:

  1. Chop up the onions, garlic and chorizo. The chorizo should be fairly uniform in size, pieces about the size of your fingernail
  2. Heat the oil in the pan on medium heat
  3. When the oil is hot, throw in the onions, garlic and chorizo
  4. Add some salt, pepper and the paprika and let it fry together for a few minutes
  5. When the onions are soft, add the tin of tomatoes
  6. Chop up your olives and add them to the pan, adding some additional pepper and salt (to taste)
  7. Leave it to cook together on a low to medium heat for around 30mins until the sauce has begun to blend together nicely and the tomatoes have lost their tartness
  8. Set the sauce aside to cool and either refrigerate or freeze for future use

For The Baked Eggs:

  1. Preheat your oven at around 190 degrees celsius
  2. Spoon your sauce mixture into an oven proof dish that you are able to eat from – I’d suggest little ceramic pots like the one in my picture
  3. Make a hole or dent in the middle of the mixture – this is where your egg is going to go
  4. Crack your egg and add salt and pepper
  5. Put it in the oven for around 8 mins, then come back to check on its progress. You’ll know it’s ready when the egg white is no longer translucent. If you want your egg non-runny just leave it in the oven a few mins longer
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This post first appeared on Paleo Travel & Recipes | 80 / 20 Paleo | How To Tr, please read the originial post: here

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Spanish Baked Eggs


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