This Spicy Spanish Tomato Skillet with Eggs & Cheese is an absolute flavor bomb. We´re talking spicy tomatoes that are flavored with hot smoked Spanish paprika, perfectly cooked eggs and melted Manchego cheese. Folks, this is the REAL deal. Serve it as a tapas appetizer or for a crazy good weekend breakfast.
The best part about this spicy tomato skillet is how easy and effortless it is to put together. Minimal prep time, simple ingredients and done in under 30 minutes. I took a short-cut in this recipe and used canned diced tomatoes. If you prefer, you can use fresh tomatoes, just make sure they are super ripe.
The key ingredients to this recipe are sweet smoked Spanish paprika, hot smoked Spanish paprika and a good quality extra virgin olive oil. For this recipe, I used one of my personal favorite olive oils from Apollo Olive Oil. Their ¨Sierra¨ organic extra virgin olive oil is insanely delicious, like I could seriously just drink it out of the bottle and be happy 🙂 .
TIPS & TRICKS to make this recipe: Remeber to use cage-free organic eggs, it makes a huge difference versus regular eggs. I used a mild queso Manchego, but you can use any type of easy-to-melt cheese you want. If you want your skillet to be spicier, double up on the hot smoked Spanish paprika and discard the sweet one.
Watch the Video Below on How to Make this Spicy Spanish Tomato Skillet with Eggs & Cheese
Spicy Spanish Tomato Skillet with Eggs & Cheese
- 3 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 15 ounce can diced tomatoes
- 2 organic eggs
- 1 cup shredded manchego cheese
- 2 tbsp Apollo sierra organic extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, shred a generous cup of mild Manchego cheese and reserve 2 organic eggs, each one cracked into seperate small bowls
Heat a fry pan with a medium heat, add in 2 tbsp of extra virgin olive oil and add the diced onions & minced garlic, mix with the oil continuously, after 4 minutes and the onions are translucent, add in 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp hot smoked Spanish paprika, mix together with the onions & garlic, then add in a 15 oz can of diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together until well combined
After simmering the tomatoes for about 5 minutes, add the eggs into the pan, I like to make a little hole in the tomato sauce and pour in each egg, season the eggs with sea salt & freshly cracked black pepper and add the shredded manchego cheese all over the skillet, trying not to cover the egg yolks, place a lid on the pan
After 2 to 3 minutes remove the lid from pan and simmer for another 2 to 4 minutes, or until the egg whites are cooked through but the egg yolks are still creamy, remove from the heat and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!
Get the Apollo ¨Sierra¨ Organic Extra Virgin Olive Oil that I used to make this recipe.
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