Manchego-Style Spanish Eggs | Huevos a la Manchega
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 2 tbsp chopped parsley 5 grams
- 1 can tuna in olive oil 4 oz / 110 grams
- 5 cage-free organic eggs
- sea salt & black pepper
- dash granulated sugar
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, mix continuously
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After 3 to 4 minutes and the onions are slightly translucent, add in the canned tomato sauce, canned diced tomatoes, chopped parsley, and season with salt, pepper, and a dash of sugar, mix together until well mixed, then lower to a low-medium heat and simmer
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In the meantime, drain the can of tuna into a fine sieve with a bowl underneath and gently flake the tuna, and crack the eggs, each one into individual bowls
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After simmering the tomato sauce for 10 minutes, add in the drained tuna and mix together until well mixed, then add in the eggs, I like to create little pockets so they perfectly sit in the sauce, and make sure they're evenly spaced out, then season the eggs with salt & pepper, and place a lid on the pan, simmer for 3 to 4 minutes or until the whites are firm but you still have slightly creamy yolks, then remove from the heat
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Serve directly out of the pan or transfer into shallow bowls, garnished with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Tuna I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)