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Spanish Eggs Recipe

Spanish Eggs
Spanish Eggs
  • Difficulty
    Intermediate
  • Number of servings
    10

Spanish eggs, also known simply as baked eggs, are a versatile dish suitable for all times of the day. Usually served with bread or another type of filling, dough-based food, Spanish eggs can be a simple yet filling and delicious meal to prepare. Bake flavourful Spanish eggs with beans, paprika, and our BUITONI Sugo al Pomodoro (Coulis) until the whites have cooked. Remember to add ramekins and a tomato mixture to your eggs before baking for extra flavour and serve immediately while warm. Use freshly chopped parsley leaves to garnish.

Ingredients
  • Salt/Pepper
  • 20 mL Olive oil
  • 185 gr Diced Chorizo
  • 8 gr Crushed Garlic
  • 250 gr Finely Chopped Red Onion
  • 260 gr Mixed Beans
  • 500 gr BUITONI Sugo al Pomodoro (Tomato Coulis)
  • 2 pinches Smoked Paprika
  • 90 mL Water
  • 10 Eggs
  • Torn Parsley Leaves to Garnish
Preparation
  • 1
    Preheat oven to 150°C. Heat olive oil in a pan and fry chorizo and onions on a medium heat for 5-6 minutes.
  • 2
    Add beans, BUITONI Sugo al Pomodoro (Coulis), paprika and water.
  • 3
    Bring to boil and simmer for 5 minutes. Check the seasoning.
  • 4
    Lightly grease 10 ramekins and spoon the tomato mixture to ¾. Make a well in each and crack an egg into the well. Sprinkle salt and pepper on top.
  • 5
    Place ramekins on a tray and bake in oven for 10-15 minutes, or until the whites have cooked.
  • 6
    Serve immediately with the toasted bread of your choice.

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