Basque-Style Baked Eggs Recipe | The Spanish take on Shakshuka

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: store-brand cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor.

Roughly dice yellow, green, and red bell peppers.

Cut 6 fresh tomatoes in half and finely grate them to yield 1 and 3/4 cups (400 grams).

Roughly dice half an onion and thinly slice 3 cloves of garlic.

Heat 2 tablespoons (30 milliliters) of extra virgin olive oil in an oven-proof fry pan over medium-high heat for 1 minute.

Add the diced onion and sliced garlic to the pan, mixing continuously to avoid burning, and sauté for about 2 minutes until the onion is translucent and garlic is lightly golden.

Add the diced bell peppers to the pan and continue to sauté for about 5 minutes until lightly sautéed and golden.

Stir in 1 teaspoon of sweet smoked spanish paprika and mix quickly to avoid bitterness.

Add the grated tomato, season with sea salt and black pepper, and simmer for 4-5 minutes until thickened.

Turn off the heat and crack 4 eggs into the pan, ensuring they are evenly spaced.

Sprinkle fresh pepper on top of the eggs.

Transfer the pan to a preheated oven at 375°F (190°C) and bake for 7-9 minutes until egg whites are firm and yolks are creamy.

Sprinkle with freshly chopped parsley and top with a spanish guindilla (optional) before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens