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.
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Watch the Video Below on How to Make Spanish Peppers & Eggs
Spanish Peppers & Eggs | Asadillo Manchego
- 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
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
In the meantime, thinly slice the red bell peppers, thinly slice the cloves of garlic and finely grate the tomatoes
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
Heat a large fry pan with a medium heat and add in the olive oil
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
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
Once the grated tomato has thickened, between 5 to 10 minutes, remove the pan from the heat
Transfer everything into a serving dish, top off with the hard boiled eggs cut in half and some fresh parsley, enjoy!
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