Spanish Eggs in Tomato Sauce | Quick & Easy Traditional Recipe

These Spanish Eggs in Tomato Sauce, known as Huevos en Salsa de Tomate, are packed with amazing flavors & textures, made with simple everyday ingredients and done in about 30 minutes. You can serve them warm, at room temperature or even chilled.

This dish is typically enjoyed for dinner, but you can certainly serve it for breakfast. Either way, make sure to serve it next to a crunchy baguette to mop up all that delicious tomato sauce.

For this recipe I used cage-free organic eggs. However, you can use whatever eggs you like. But like I always tell you, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: I hard boiled the eggs, which is the traditional way of making this dish. But you can also fry the eggs in olive oil or even poach them in salted water.

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)
SPANISH PAPRIKA

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Watch the Video Below on How to Make Spanish Eggs in Tomato Sauce

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Spanish Eggs in Tomato Sauce

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 231 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 cage-free organic eggs
• 1/4 cup all purpose flour 30 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 14.5 oz can tomato sauce 410 grams
• 1/3 cup frozen peas 55 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper
• dash white sugar

Instructions

1. Add the eggs into a sauce pan, fill with water, to about 1/2 inch (1.25 cm) above the eggs, heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes, then transfer into a bowl with iced water

2. In the meantime, finely chop the onion and finely chop the garlic

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

4. While the oil is heating, gently peel the eggs, then cut each one in half lengthwise and then coat each piece in all purpose flour that´s been seasoned with salt & pepper, making sure they´re fully coated all around

5. Add the eggs into the pan with the hot oil, making sure they´re all in a single layer, fry for 1 to 2 minutes per side or until golden fried all around, then remove from the pan and set aside

6. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt, black pepper and a dash of white sugar, mix together and then simmer without mixing

7. Once the tomato sauce has slightly thickened, about 5 to 10 minutes, add in the peas, mix them around, then add the eggs back into the pan, making sure they´re in a single layer, then gently flip them so they are fully coated in the sauce, simmer for 2 to 3 minutes or until the peas are tender

8. Serve directly out of the pan or transfer into a large serving dish, sprinkled with chopped fresh parsley, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Eggs in Tomato Sauce

Amount Per Serving

Calories 231 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 164mg55%

Sodium 552mg24%

Potassium 447mg13%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 5g6%

Protein 9g18%

Vitamin A 899IU18%

Vitamin C 14mg17%

Calcium 53mg5%

Iron 2mg11%

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

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