Spain is famously known for having some of the best egg dishes ever, and these Baked SPANISH EGGS with Tomatoes & Olives are no exception. Loaded with an insane amount of Spanish flavors, super easy to make and done in about 20 minutes.
These Baked SPANISH EGGS with Tomatoes & Olives are made with simplest ingredients. But once again, when you combine them together, you get this incredible explosion of flavors.
This dish is perfect for the ultimate breakfast, yet it´s bold enough to serve for dinner. Either way you go, make sure you serve these baked eggs next to a crusty baguette, to mop up all that sauce 🙂 .
TIPS & TRICKS to make this Recipe: I made this recipe in 2 individual casserole dishes. But you can always make it in 1 large casserole dish. In my oven it took about 11 minutes to cook the eggs, and then you let it sit for 5 minutes to finish cooking the eggs. Every oven heats differently, so it might take one minute less or one minute more in your oven. The secret? Don´t over-cook the eggs in the oven, because when you take them out they continue to cook.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make these Baked SPANISH EGGS with Tomatoes & Olives
Baked SPANISH EGGS with Tomatoes & Olives
- 2 tbsp extra virgin olive oil
- 1/2 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika
- 2 15 ounce cans diced tomatoes
- 25 green pitted Spanish olives
- 4 cage-free organic eggs
- sea salt
- black pepper
- handful freshly chopped parsley
Thinly slice 4 cloves of garlic, finely dice 1/2 an onion, cut about 25 pitted green Spanish olives in half and reserve 4 cage-free organic eggs, I like to add my eggs into individual bowls, that way when you add them into the dish, you know the egg yolks are not broken and you don´t risk the chance of adding egg shells into the dish
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlics and diced onions, mix with the olive oil, after 3 minutes add in 1 tsp of sweet smoked paprika and mix it all together, then add in two 15 ounce cans of diced tomatoes, the sliced olives and season with sea salt & black pepper, mix together until well combined, simmer for 5 minutes on a medium heat
Transfer the tomato mixture into two individual casserole dishes or into one large casserole dish, add 2 eggs into each individual casserole dish or 4 eggs into the large casserole dish, I like to use a spoon to make a pocket when I add the eggs, this way they sit in there perfectly, season the eggs with a kiss of sea salt & black pepper, add into a preheated oven, bake only option 210 C - 425 F
After 10 to 11 minutes remove the casserole dishes from the oven, let them sit at room temperature for 5 minutes, this allows the eggs to finish cooking so you end up with firm egg whites and creamy egg yolks, sprinkle with freshly chopped parsley and serve next to a crusty baguette, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.