“Better than Shakshuka” Manchego-Style Spanish Eggs Recipe

These Manchego-style Spanish eggs, known as huevos a la Manchega, are what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make, and done in about 20 minutes using one pan. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make the tomato sauce, I used a combination of olive oil, garlic, onions, canned tomato sauce, canned diced tomatoes, and chopped parsley. You can mix it up and add in more vegetables if you like. You can even add in a dash of crushed red pepper for a spicy kick.

What makes this dish stand out is adding a can of tuna to the sauce towards the end of the cooking process. This not only adds another element of flavor, but it also gives the sauce an incredible texture. Make sure to use great canned tuna here, as it makes all the difference.

TIPS & TRICKS to Make this Recipe: It took me about 4 minutes to perfectly cook the eggs. Where the whites are set but you still have slightly creamy yolks. It might take you less or more. Just keep an eye on the eggs.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH CANNED TUNA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Manchego-Style Spanish Eggs

5 from 2 votes

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Manchego-Style Spanish Eggs | Huevos a la Manchega

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 268 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 2 tbsp chopped parsley 5 grams
• 1 can tuna in olive oil 4 oz / 110 grams
• 5 cage-free organic eggs
• sea salt & black pepper
• dash granulated sugar
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix continuously

3. After 3 to 4 minutes and the onions are slightly translucent, add in the canned tomato sauce, canned diced tomatoes, chopped parsley, and season with salt, pepper, and a dash of sugar, mix together until well mixed, then lower to a low-medium heat and simmer

4. In the meantime, drain the can of tuna into a fine sieve with a bowl underneath and gently flake the tuna, and crack the eggs, each one into individual bowls

5. After simmering the tomato sauce for 10 minutes, add in the drained tuna and mix together until well mixed, then add in the eggs, I like to create little pockets so they perfectly sit in the sauce, and make sure they're evenly spaced out, then season the eggs with salt & pepper, and place a lid on the pan, simmer for 3 to 4 minutes or until the whites are firm but you still have slightly creamy yolks, then remove from the heat

6. Serve directly out of the pan or transfer into shallow bowls, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Tuna I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Manchego-Style Spanish Eggs | Huevos a la Manchega

Amount Per Serving

Calories 268 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 217mg72%

Sodium 590mg26%

Potassium 722mg21%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 8g9%

Protein 16g32%

Vitamin A 1057IU21%

Vitamin C 23mg28%

Calcium 97mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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