Breakfast is possibly one of my favorite meals of the day. It´s what really sets your day up. Eat something great, life is looking good, eat something that´s…..meh, and I´m already in a funky mood. With that being said, I present to you The BEST Breakfast dish EVER | Tomatoes with Eggs.
Seriously folks, we´re talking garlic saffron tomatoes paired up with crispy Spanish fried eggs. This dish has the biggest explosion of flavors, it´s made with minimal ingredients and done in about 20 minutes.
The secret ingredients to this dish? The sweet smoked Spanish paprika and the saffron. These 2 ingredients are what really make this dish. As for the saffron, make sure to use high-quality saffron, otherwise this dish will not have that amazing Mediterranean touch.
TIPS & TRICKS to make this Recipe: I used canned diced tomatoes, just because it makes things so much easier. If you prefer, you can use fresh tomatoes, specially if they´re in season. This recipe makes 2 big portions, so if you prefer you can cut it in half for 2 smaller servings (hint….not recommended…lol). Either way you go, make sure to serve this next to a crusty baguette 🙂 .
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make The BEST Breakfast dish EVER | Tomatoes with Eggs
The BEST Breakfast dish EVER | Tomatoes with Eggs
FOR THE TOMATOES
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp saffron threads
- 2 15-ounce cans diced tomatoes
- 1 tbsp freshly chopped parsley
- sea salt
- black pepper
FOR THE EGGS
- 1/3 cup extra virgin olive oil
- 4 cage-free organic eggs
- sea salt
- black pepper
- handful freshly chopped parsley
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil, meanwhile, thinly slice 4 cloves garlic and finely dice 1/2 onion, after heating the oil for 2 to 3 minutes add in the sliced garlics and the diced onions, mix around with the olive oil, after 3 minutes and the onions are translucent, add in a generous 1/2 tsp of sweet smoked paprika and pinch in 1/2 tsp saffron threads, mix until well combined, then add in two 15-ounce cans of diced tomatoes, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix until well combined and simmer on a medium heat
While the tomatoes are simmering, heat a small fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 3 to 4 minutes and the oil is hot, add an egg into the pan, don´t move the egg around, just let it cook in that hot extra virgin olive oil, this is what gives it that crispy texture in the bottom, after about 45 seconds tilt the pan and start splashing the hot olive oil on top of the egg to cook the top part, being careful to not over cook the yolk, after doing this for 15 to 20 seconds remove the egg from the pan, continue to fry up your eggs in this style until done
Evenly divide the tomatoes into 2 large shallow bowls, place a couple of the fried eggs on top of each dish, lightly season the eggs with sea salt & black pepper and sprinkle with freshly chopped parsley, enjoy!
Get the High-Quality Saffrom Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.