Spanish Peppers & Eggs | SERIOUSLY Good & EASY Recipe

These Spanish Peppers & Eggs, known as Asadillo Manchego, are filled with simple yet delicious flavors, seriously easy to make and done in just 30 minutes. Serve this dish as a tapas appetizer or even as a side dish. It pairs perfectly next to some fried potatoes and pan grilled fish.

Traditionally to make this dish, you roast the red bell peppers for about 45 minutes. Then you add them into the pan with the rest of the ingredients. In this recipe, I sauteed the bell peppers in olive oil instead. This cuts the cooking time in half and the bell peppers still have an incredible depth of textures & flavors.

I used red bell peppers, which is what´s typically used. But you can mix it up and add in green, yellow or even orange bell peppers. For the eggs I hard boiled them, however, fried eggs or poached eggs can also be used here.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature or even chilled. It will hold in the fridge for up to 3 to 4 days in an air-tight container.

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)

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

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Spanish Peppers & Eggs | Asadillo Manchego

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 209 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 eggs
• 1/4 cup extra virgin olive oil 60 ml
• 4 red bell peppers
• 4 cloves garlic
• 4 tomatoes
• 1/2 tsp ground cumin 1 gram
• pinch sea salt
• dash black pepper
• fresh parsley

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

2. In the meantime, thinly slice the red bell peppers, thinly slice the cloves of garlic and finely grate the tomatoes

3. Once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

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

5. After a couple of minutes add in the sliced bell peppers and garlic, mix the ingredients together so everything is coated in the olive oil, mix every 1 to 2 minutes so everything evenly sautees

6. After 8 to 10 minutes and the bell peppers are lightly sauteed and tender, add in the cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

7. Once the grated tomato has thickened, between 5 to 10 minutes, remove the pan from the heat

8. Transfer everything into a serving dish, top off with the hard boiled eggs cut in half and some fresh parsley, enjoy!

Recipe Notes

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

Nutrition Facts

Spanish Peppers & Eggs | Asadillo Manchego

Amount Per Serving

Calories 209 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 82mg27%

Sodium 334mg15%

Potassium 590mg17%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 8g9%

Protein 5g10%

Vitamin A 4873IU97%

Vitamin C 170mg206%

Calcium 41mg4%

Iron 2mg11%

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

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