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Sun-Drenched Spanish Baked Eggs with Tomatoes and Olives
Savor the Spanish sunshine with our 'Sun-Drenched Spanish Baked Eggs with Tomatoes and Olives'. This dish brings together tangy tomatoes, succulent olives, and luscious eggs, all perfectly seasoned with a sprinkling of smoked paprika, for a taste that transports you to sunny Spain. Ideal for any tim...
5
31 min
TOTAL TIME
501
CALORIES
$3.04
PER SERVING
Ingredients
Directions
6 STEPS
15 min
PREP TIME
16 min
COOK TIME
31 min
TOTAL TIME
1
Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, gather all your prepared ingredients.
2
Heat up a large, oven-safe frying pan over medium heat. Add the olive oil to the pan, followed by the garlic and diced onions. Sauté the mixture for about 3 minutes until onions become translucent.
3
Sprinkle the smoked paprika into the pan and mix well. Pour in the canned diced tomatoes and add the halved olives. Season with sea salt and black pepper. Stir everything together and simmer for 5 minutes on medium heat.
4
Crack the eggs directly into the tomato mixture, spacing them evenly. Make sure to keep the yolks intact. Give each egg a pinch of salt and pepper.
5
Transfer the pan to the preheated oven. Bake for about 10 to 11 minutes, or until the egg whites are set and the yolks are still runny.
6
Remove the pan from the oven, and let it sit at room temperature for 5 minutes. This allows the eggs to finish cooking, resulting in creamy egg yolks. Sprinkle the dish with the freshly chopped parsley before serving. Enjoy with a fresh baguette on the side for a complete meal.
Health Info
Macros
28g
CARBS
37g
FAT
20g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
EGGS
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