Baked SPANISH EGGS with Tomatoes & Olives

Thinly slice 4 cloves of garlic, finely dice 1/2 an onion, cut about 25 pitted green Spanish olives in half and reserve 4 cage-free organic eggs, I like to add my eggs into individual bowls, that way when you add them into the dish, you know the egg yolks are not broken and you don´t risk the chance of adding egg shells into the dish

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlics and diced onions, mix with the olive oil, after 3 minutes add in 1 tsp of sweet smoked paprika and mix it all together, then add in two 15 ounce cans of diced tomatoes, the sliced olives and season with sea salt & black pepper, mix together until well combined, simmer for 5 minutes on a medium heat

Transfer the tomato mixture into two individual casserole dishes or into one large casserole dish, add 2 eggs into each individual casserole dish or 4 eggs into the large casserole dish, I like to use a spoon to make a pocket when I add the eggs, this way they sit in there perfectly, season the eggs with a kiss of sea salt & black pepper, add into a preheated oven, bake only option 210 C - 425 F

After 10 to 11 minutes remove the casserole dishes from the oven, let them sit at room temperature for 5 minutes, this allows the eggs to finish cooking so you end up with firm egg whites and creamy egg yolks, sprinkle with freshly chopped parsley and serve next to a crusty baguette, enjoy!