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.
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Watch the Video Below on How to Make Spanish Eggs in Tomato Sauce
Spanish Eggs in Tomato Sauce
- 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
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
In the meantime, finely chop the onion and finely chop the garlic
Heat a large fry pan with a medium heat and add in the olive oil
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
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
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
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
Serve directly out of the pan or transfer into a large serving dish, sprinkled with chopped fresh parsley, enjoy!
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