Classic Spanish Eggs | Huevos a la Española Recipe

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar taste with a higher smoke point.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: canned pimentos

Canned pimentos provide similar flavor at a lower cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients while frozen hash browns save prep time.

Grate 6 fresh tomatoes to get about 1.5 cups (15 ounces or 400 grams).

Chop half of a green bell pepper and finely dice half of an onion.

Mince 3 cloves of garlic and crack 4 eggs into individual bowls.

Heat a large fry pan over medium heat and add 2 tablespoons (30 milliliters) of extra virgin olive oil.

After 2 minutes, add the diced onion and chopped green bell pepper, mixing continuously for about 5 minutes until the onion is translucent.

Add minced garlic and cook for 30 seconds until aromatic.

Stir in 1/2 teaspoon of sweet smoked spanish paprika and mix quickly to avoid bitterness.

Add 1.5 cups of grated tomato, season with sea salt and black pepper, and mix well. Simmer for 10-12 minutes until thickened.

In a small fry pan, heat 1/4 cup (60 milliliters) of extra virgin olive oil over medium-high heat for 3-4 minutes until hot but not smoking.

Fry each egg for about 1 minute, tilting the pan to splash hot oil on top to cook the whites without overcooking the yolk.

Once all eggs are fried, remove the tomato sauce from heat and place some in a serving dish.

Top with fried eggs, season with sea salt and black pepper, sprinkle with chopped parsley, and add a spanish guindilla.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens