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.
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.
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.
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.
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 Classic Spanish Eggs | Huevos a la Española Recipe
Classic Spanish Eggs | Huevos a la Española Recipe
FOR THE TOMATO SAUCE
- 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
FOR THE EGGS
- 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
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
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
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
Once the eggs are cooked, the tomato sauce should have thickend up and all the flavors have came together, remove from the heat
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!
Get the Spanish Olive Oil I used to make this recipe
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.