Spain on a Fork > All Recipes > Main Dishes > Spanish Eggs & Spinach | A Culinary Egg Dish from Jaén Spain
All Recipes, Main Dishes / January 6, 2021

Spanish Eggs & Spinach | A Culinary Egg Dish from Jaén Spain

These Spanish Eggs & Spinach, known in Spain as Espinacas Esparragadas, is a culinary egg dish that hails from the province of Jaén in the region of Andalucia. It´s loaded with Spanish flavors, very easy to make and comes together in about 20 minutes.

Spanish Eggs & Spinach
This dish is typically served as a first course for either la comida (lunch) or for dinner. But you can totally serve it for breakfast. Either way you go, make sure to serve it next to a couple slices of baguette that have been fried in olive oil.

Spanish Eggs & Spinach
What really flavors this dish is the sweet smoked Spanish paprika and a great olive oil. The olive oil I used was from the Georgetown Olive Oil Company. It´s a Spanish Extra Virgin Olive Oil made with the picual olive. It has an intense flavor and works perfect with this dish.

Spanish Eggs & Spinach
TIPS & TRICKS to Make this Recipe: I used fresh bagged spinach here. It´s pre-cleaned, pre-cut and inexpensive. However, you can totally use frozen spinach as well. Just make sure to thaw it out and drain any of the excess water before you begin.

Spanish Eggs & Spinach

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Eggs & Spinach

4.2 from 5 votes

Spanish Eggs & Spinach | A Culinary Egg Dish from Jaén Spain

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 4 cloves garlic
  • 2 jarred roasted red bell peppers
  • 2 slices baguette bread
  • 10 oz fresh bagged spinach 300 grams
  • 4 cage-free organic eggs
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/4 tsp cumin powder .51 grams
  • 1 tsp sherry vinegar 5 ml
  • 1/4 cup cold water 60 ml
  • sea salt & black pepper


  • 1/4 cup extra virgin olive oil 60 ml
  • 1 baguette


  1. Heat a large nonstick fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 2 minutes add in 4 cloves of garlic (peeled), 2 jarred roasted red bell peppers and 2 slices of baguette (1/2 inch - 1.27 cm thick), fry all the ingredients until lightly browned on both sides, about 4 to 5 minutes, then remove from the pan (reserving the olive oil in the pan), transfer the ingredients into a mortar, add in 1/2 tsp sweet smoked paprika. 1/4 tsp cumin powder and 1 tsp sherry vinegar, using a pestle pound down on the ingredients until you form a paste, set aside

  2. Using the same pan with the same olive oil, heat it once again with a medium heat, after 1 minute start adding in some fresh spinach, a total of 10 ounces (300 grams), add it in there in batches so it doesn´t overflow out of the pan, mix the spinach with the olive oil so it easily wilts, once all the spinach has been added and wilted, add the paste we made earlier, season with sea salt & black pepper and add in 1/4 cup cold water, mix it all together until well combined and simmer until the water has reduced in half

  3. Meanwhile, crack 4 eggs into a bowl, season with a little sea salt & black pepper, lightly whisk between 5 to 6 seconds, making sure the yolks are broken but you can still see the egg whites

  4. Once the water has reduced in half (about 4 to 5 minutes), add in the whisked eggs, start mixing everything together, go between 2 to 3 minutes, you want the eggs to be fully cooked through but with a creamy texture, then remove from the heat and transfer into a serving dish, serve next to some slices of baguette that have been fried in olive oil, serve at once, enjoy!

  5. To make the fried slices of baguette, heat a small fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after a couple of minutes add in the slices of baguette (1/2 inch - 1.27 cm thick) and fry for 2 to 3 minutes, only fry on one side

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

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  1. Jim Johnson

    5 stars
    This looked good to me (which is why I made it) but I had no idea just how good it would be. Simple ingredients, readily available (I use plain old smoked paprika and grocery store olive oil) and it was amazing. I will keep my eye open for some of the better ingredients you are promoting and give them a try, along with more of your recipes too!

    20 . Jan . 2021
    • Spain on a Fork

      I am so happy to hear that! much love Jim 🙂

      20 . Jan . 2021
  2. Loretta

    5 stars
    Yum, I loved this one too!

    09 . Jan . 2021
    • Spain on a Fork

      Glad to hear! Much love 🙂

      09 . Jan . 2021

    5 stars
    I’m DYING of laughter of right now, I love comments like Mr. Bowman’s. So hilarious…

    08 . Jan . 2021
  4. Beverly Nelson

    5 stars
    Our new Sunday brunch favorite! Thank you, just found your site and we are loving the recipes.

    08 . Jan . 2021
    • Spain on a Fork

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

      08 . Jan . 2021
  5. Alan Bowman

    1 star
    Albert, you can’t start flogging an American olive oil on the back of a recipe from Jaén where the world’s best Extra virgin Olive Oil comes from. Are you even aware that Jaén is the world’s largest producer of extra virgin olive oil? And to claim that the recipe is full of Spanish flavours and you use an American substitute.

    06 . Jan . 2021
    • Spain on a Fork

      Lucky for you, the olive oil I used is from Spain and actually produced in Andalucia 🙂 so I have no idea what you are talking about, thanks for the 1 star rating

      06 . Jan . 2021

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