Spain on a Fork > All Recipes > Tapas > Spanish Peppers & Eggs | SERIOUSLY Good & EASY Recipe
All Recipes, Tapas / September 22, 2023

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.

Spanish Peppers & Eggs
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.

Spanish Peppers & Eggs
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.

Spanish Peppers & Eggs

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.

Spanish Peppers & Eggs

Key Ingredients & Cookware I used in this Recipe:

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

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


  • 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


  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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  1. Ramya

    Cant wait to make this soon for me i never had spanish peppers and eggs before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    22 . Sep . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      25 . Sep . 2023

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