Friday, October 21, 2011

Spanish Eggs

If there's one thing I love in fall, it's piping hot breakfast on a chilly morning. That morning, I was reminscing about those spanish eggs I used to have at Jones The Grocer. I don't know about you, but I love my yolks runny. To me, a hard yolk mutes out the rich flavor of an egg. To combat the craving, I decided to make my own version of spanish eggs!

Although most recipes would call for ramekins, I don't own one so I decided to use my trusty skillet in place of it. Turns out to be a good substitute as you can see from the picture! It was so good that I just ate it off the skillet. Having said that, I think ramekins would be a great way to brown the parmesan cheese.

For those who prefer a meatier option, you might like to throw in some chorizos. 

Spanish Eggs
(serves 2)

4 eggs
1/2 a can of diced tomatoes
1/4 medium onion, finely chopped.
1 clove of garlic, finely chopped
2 stalks of fresh thyme, stem removed
2 stalks of fresh oregano
1 teaspoon of dried rosemary leaves or 1 big sprig of fresh rosemary
1 tablespoon of olive oil
2 tablespoons of freshly grated parmesan cheese
salt & black pepper to taste

Heat oil in a skillet over medium heat. Fry garlic and onions until fragrant.

Put in the chopped tomatoes and add a little salt and pepper to taste. When the sauce is bubbling, add in the herbs.

Cook the sauce for about five to eight minutes. Sprinkle the parmesan cheese and carefully crack two eggs on it. Cover the skillet and wait for the eggs to be cooked to your preferred doneness. Serve hot.
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  1. This looks like such a good homemade breakfast....thanks for the easy recipe!

  2. This looks totally doable for a before work breakfast! Great idea, definitely trying it this week - thanks!

  3. Hi Katie! Thanks! And yes, this is definitely not difficult to make. Hope you'll like them! =)

  4. This looks fabulous! I'm loving the idea of throwing chorizo in there, too....sounds excellent.

  5. Thanks Carrie! Yeah! A way to up those protein levels! :)

  6. Not only in Spain! And in Greece we make eggs with this recipe!
    Glad to find your blog!

  7. Hi Vita! That's awesome to know! :) I've never been to Greece before but heard so many lovely stories about it. Welcome to my blog! :)

  8. Hi! thank you for sharing all your wonderful recipes! love it <3

  9. Made these last night for dinner. My husband was skeptical. He said "so we are having spaghetti sauce with eggs on top?" WE BOTH THOUGHT IT WAS DELICIOUS!!!!! And WILL have this often. Next time I will try it with Chorizo but it is wonderful without! THANK YOU for a wonderful, easy,healthy, yummy recipe!

  10. Hi Denise! Welcome to my blog!Thanks for letting me know that both you and your husband like this recipe! I'm glad to hear that! =)

  11. My mom used to make these for me in INDIA !!! :) my twist is instead in the italian herbs my mom would use indian spices(gram masala) and some cayenne pepper if u can stomach it. Add fresh ginger too with garlic, onions should be chopped long and thin and fresh tomatoes instead of diced ones. I definitely love my eggs yolks runny. completely agree it brings out the taste of eggs. would eat these with bread. yummy

  12. Searched through nearly 40 pages before I found this absolute gem of a recipe. I'm a MASSIVE fan of eggs and I adore those unique Mediterannean style flavours. Will be sure to try these ASAP! Thanks!!

  13. I just made this dish following your recipe, and it was absolutely delicious. The only thing I have to say, is that you shouldn't fry the garlic and the onions at the same time, because there is a high chance that the garlic will become over-fried (I hope you know what I mean) and get a disgusting flavour. You should first fry the onion, and then drop in the garlic quickly followed by the diced tomatoes :-)