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)

Ingredients
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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