Basque-Style Baked Eggs Recipe | The Spanish Take on Shakshuka
These Basque-Style Baked Eggs are loaded with so many great flavors, they´re easy to make and done in about 30 minutes. Serve them for dinner next to a salad or even for breakfast with some roasted potatoes. Either way, always next to a crusty baguette to mop up all that beautiful goodness.
My favorite part about these baked eggs, is that you can use any vegetables you want. I went with the traditonal version of onion, garlic, bell pepper & tomatoes. But instead of using just one color of bell pepper, I used yellow, green & red. Giving this dish an even bigger pop of flavors.
At the end of the day, what really flavors this dish is the Sweet Smoked Spanish Paprika. The paprika is the back bone of this recipe, and it´s what really brings it all together. You can use other paprikas besides the Spanish one. But Spanish paprika has a deeper depth of flavors versus other paprikas.
TIPS & TRICKS to Make this Recipe: I used an oven-proof fry pan. If you don´t have one, just cook all your veggies in a regular fry pan. Then add into a casserole dish along with the eggs and then into the oven. In my oven, it took 8 minutes to bake the eggs. But every oven heats differently. So start checking after 7 minutes.
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Watch the Video Below on How to Make these Basque-Style Baked Eggs
Basque-Style Baked Eggs Recipe
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion roughly diced
- 3 cloves garlic thinly sliced
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 6 tomatoes finely grated 1 3/4 cup / 15 oz / 400 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 4 cage-free organic eggs
- handful freshly chopped parsley
- 1 Spanish guindilla
- sea salt & black pepper
Heat a large oven-proof fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic thinly sliced, mix with the olive oil
Once the onion is translucent, about 3 minutes, add 1 yellow, 1 green & 1 red bell pepper that have been finely chopped, continue to mix with the olive oil
About 5 minutes after adding the bell peppers and they are lightly sauteed, add 1 tsp (2.30 grams) sweet smoked Spanish paprika, quickly mix together, then add in 1 3/4 cup finely grated tomatoes (15 oz / 400 grams), mix together and simmer for 5 to 6 minutes
Once the grated tomato has thickened up, turn off the heat, add 4 eggs into the pan, I like to create little pockets in the vegetables so the eggs perfectly sit in there, make sure they are alll evenly spaced out
Add the pan into a preheated oven, bake only option (bottom heat) 190 C - 375 F
After 7 to 9 minutes the eggs should be perfectly baked, with the egg whites firm and the yolks still creamy, remove from the oven
Sprinkle with freshly chopped parsley and top off with a Spanish guindilla, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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