Spain on a Fork > All Recipes > Main Dishes > Classic Spanish Eggs | Huevos a la Española Recipe
All Recipes, Main Dishes / February 3, 2021

Classic Spanish Eggs | Huevos a la Española Recipe

Spain and Eggs, what I consider to be a ¨marriage made in heaven¨ that dates back to the times of the Roman empire. Today, I will show you how to make one of Spain´s best egg dishes. We´re talking Classic Spanish Eggs. This dish is known in Spain as Huevos a la Española.

Classic Spanish Eggs
These Huevos a la Española are basically fried eggs in extra virgin olive oil with a homemade tomato sauce that packs some serious flavor. Let me tell you, If you love eggs as much as I do, this dish will blow you away.

Classic Spanish Eggs
You can serve this dish for either breakfast, lunch or even dinner, and always next to a crusty baguette. But the best part? It´s easy to make, uses simple ingredients and comes together in just 30 minutes.

Classic Spanish Eggs
TIPS & TRICKS to Make this Recipe: To make the tomato sauce, I used fresh tomatoes that I finely grated, but you can always use canned tomato sauce. I also topped the dish off with a Spanish guindilla, which is very similar to an Italian pepperoncini. This gives the dish a beautiful balance of flavors.

Classic Spanish Eggs

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Classic Spanish Eggs | Huevos a la Española Recipe

5 from 3 votes

Classic Spanish Eggs | Huevos a la Española Recipe

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 2 tbsp extra virgin olive oil 30 ml
  • 6 tomatoes
  • 1/2 green bell pepper
  • 1/2 onion
  • 3 cloves garlic
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • sea salt & black pepper


  • 1/4 cup extra virgin olive oil 60 ml
  • 4 cage-free organic eggs
  • sea salt & black pepper


  • 2 Spanish guindillas
  • handful freshly chopped parsley


  1. Finely grate 6 tomatoes, you want to end up with about 1 1/2 cups (20 ounces / 400 grams), roughly dice 1/2 green bell pepper, finely dice 1/2 onion and roughly mince 3 cloves of garlic

  2. Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 2 minutes add in the diced onion and diced green bell pepper, mix with the olive oil, after 5 minutes add in the minced garlic and cook for 30 seconds, then add in 1/2 teaspoon (1.15 grams) sweet smoked Spanish paprika, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix together and simmer on a medium heat

  3. Meanwhile, heat a small fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 3 to 4 minutes add one egg into the pan, let it sit in the hot olive oil for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the egg whites, careful not to overcook the egg yolks, do this for about 5 to 10 seconds and then remove the egg from the pan, continue to cook your eggs with this technique until they are all done

  4. Once the eggs are cooked, the tomato sauce should have thickend up and all the flavors have came together, remove from the heat

  5. Divide the tomato sauce into 2 serving dishes, top off each dish with 2 fried eggs, lightly season the eggs with sea salt & black pepper, sprinkle with freshly chopped parsley and add one Spanish guindilla on top, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

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  1. DelightI I

    5 stars
    This is a great recipe. My family loves it and I have to make it multiple times! Thank you for sharing!

    06 . Aug . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      06 . Aug . 2023
  2. 5 Spanish Breakfast Options To Start Your Day Off Right | PrimerPlato

    […] classic Spanish egg is fried in extra virgin olive oil and topped with homemade tomato sauce that adds a lot of depth […]

    13 . Oct . 2022
  3. KC Carmichael

    5 stars

    I used a small can of San Marzano tomatoes pulsed a couple of times in a Nutri-bullet. This is going to become a Saturday morning, pre-college football watching staple this fall.

    24 . Jun . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      24 . Jun . 2021
  4. Hilloo

    Excellent recipes so far…am enjoying preparing them.
    Pl can you post some aubergine recipes?
    Thank you!
    The courgette soup was delicious too!

    08 . Feb . 2021
    • Spain on a Fork

      Will do! Much love 🙂

      08 . Feb . 2021
  5. Stuart

    Wonderful dish. Just made it on a cold winter night …wife really enjoyed it…now need to track down the peppers.

    07 . Feb . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      07 . Feb . 2021
  6. Alan Bowman

    5 stars
    Spoilt because the eggs were not very fresh. With a fresh egg, the yolk sits up proud, these are lying there, waiting for the priest to give them the last rites. Come on Albert, you can do better than this.

    03 . Feb . 2021
    • Spain on a Fork

      In my opinion the eggs look fantastic, but sadly right now we are in a pandemic and I´m lucky to get what I can, I wish I was as lucky as you to get the freshest ingredients during a pandemic, much love

      03 . Feb . 2021

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