My Mother’s Fried Eggs & Vegetables | Fritada de Pimientos con Huevos

These fried eggs & vegetables, known as “fritada de pimientos con huevos,” are one of my favorite childhood dishes that my mother would make. It’s filled with flavors, easy to make, and done in a little over 20 minutes. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used a combination of onions, garlic, red and green bell peppers, and canned diced tomatoes. You can mix it up and use different vegetables or whatever you have on hand. Either way, make sure to use a great olive oil to sauté the vegetables, as this is what makes all the difference.

As for the eggs, I used cage-free organic eggs. But you can use any type of eggs you like. But like I’ve told you in the past. On recipes this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: I fried my eggs the Spanish way. Which has a light, crispy texture underneath with a slightly creamy yolk. The secret? Once you add the eggs to the pan, let them sit for 1 to 2 minutes. Then splash some of the hot oil over the eggs for just a few seconds.

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 ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make My Mother’s Fried Eggs & Vegetables

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My Mother's Fried Eggs & Vegetables | Fritada de Pimientos con Huevos

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 297 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 2 medium yellow onions
• 6 cloves garlic
• 1 large red bell pepper
• 1 large green bell pepper
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp ground cumin 0.65 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 4 large eggs
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) olive oil

2. While the oil is heating, roughly dice the onions and thinly slice the garlic, then add them into the hot frying pan and mix them together, then mix every 1 to 2 minutes so everything evenly sautés

3. In the meantime, cut the bell peppers into small bite-sized pieces

4. After 4 to 5 minutes and the onions and garlic are lightly sautéed, add in the chopped bell peppers, mix them together, and then mix every 1 to 2 minutes

5. After 5 minutes and the bell peppers are lightly sautéed, add in the paprika and cumin, quickly mix together, then add in the canned diced tomatoes, and season with salt & pepper, mix together, and then lower to a low heat

6. While the vegetables are simmering, heat a separate fry pan with a medium heat and add in 1/4 cup (60 ml) olive oil

7. Once the oil is hot, fry the eggs, two at a time, until the whites are set but you still have creamy yolks, then season the fried eggs with salt & pepper

8. After simmering the vegetables for 10 minutes, remove the pan from the heat, add the eggs over the vegetables, and top off with chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

My Mother's Fried Eggs & Vegetables | Fritada de Pimientos con Huevos

Amount Per Serving

Calories 297 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 186mg62%

Sodium 303mg13%

Potassium 534mg15%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 9g18%

Vitamin A 1956IU39%

Vitamin C 101mg122%

Calcium 91mg9%

Iron 3mg17%

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

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