Oven-Baked Spanish Eggs with Tangy Tomatoes & Olives

Preheat the oven to 425 degrees F (210 degrees C).

Heat 2 tbsp of extra virgin olive oil in a large fry pan over medium heat. Once it is heated, add the diced onions and thinly sliced garlic, stirring them into the oil.

After about 3 minutes, mix in 1 tsp of sweet smoked Spanish paprika. Cook for another minute.

Add the diced tomatoes and halved green Spanish olives into the pan. Season the mixture with sea salt and black pepper. Stir everything together until well combined and continue to simmer for about 5 minutes.

Transfer the tomato mixture evenly into two individual casserole dishes or into one large casserole dish. Use a spoon to make a pocket in the mixture and carefully pour in the eggs (2 eggs for each small dish or all 4 eggs in the large dish), ensuring that the yolks do not break.

Season the eggs with additional sea salt and black pepper. Place the casserole dish(es) into the preheated oven and bake for about 10-11 minutes.

After removing the casserole dishes from the oven, let them sit at room temperature for about 5 minutes. This will allow the eggs to finish cooking, resulting in firm egg whites and creamy egg yolks.

Finalize the dish by sprinkling freshly chopped parsley on top. Serve warm and enjoy.