Basque-Style Baked Eggs
These Basque-Style Baked Eggs are loaded with Spanish flavors, easy to make and done in just 30 minutes. Naturally Vegetarian + Gluten Free.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion roughly diced
- 3 cloves garlic thinly sliced
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 6 tomatoes finely grated (1 3/4 cup / 15 oz / 400 grams)
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 4 cage-free organic eggs
- handful freshly chopped parsley
- 1 Spanish guindilla
- sea salt & black pepper
Instructions
- 1
Heat a large oven-proof fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic thinly sliced, mix with the olive oil
- 2
Once the onion is translucent, about 3 minutes, add 1 yellow, 1 green & 1 red bell pepper that have been finely chopped, continue to mix with the olive oil
- 3
About 5 minutes after adding the bell peppers and they are lightly sauteed, add 1 tsp (2.30 grams) sweet smoked Spanish paprika, quickly mix together, then add in 1 3/4 cup finely grated tomatoes (15 oz / 400 grams), mix together and simmer for 5 to 6 minutes
- 4
Once the grated tomato has thickened up, turn off the heat, add 4 eggs into the pan, I like to create little pockets in the vegetables so the eggs perfectly sit in there, make sure they are alll evenly spaced out
- 5
Add the pan into a preheated oven, bake only option (bottom heat) 190 C - 375 F
- 6
After 7 to 9 minutes the eggs should be perfectly baked, with the egg whites firm and the yolks still creamy, remove from the oven
- 7
Sprinkle with freshly chopped parsley and top off with a Spanish guindilla, serve at once, enjoy!