Spanish Baked Egg Recipe

Quick And Easy Spanish Baked Eggs (Huevos Rancheros)

WebJun 20, 2011 · Start by tossing the onions into the pan and softening them for 2 minutes, add the garlic, chillis, peppers and ginger. Stir and cook …

Rating: 4.3/5(6)
1. First heat your olive oil in a heavy-based pan. While that is warming start chopping that veg. You want everything diced, and lovely and colourful it looks too!
2. Start by tossing the onions into the pan and softening them for 2 minutes, add the garlic, chillis, peppers and ginger. Stir and cook until everything is softened about 5 minutes. Add the tomatoes and the sweetcorn.
3. Chop or tear the basil and coriander and add to the pan. Now add a good slug of the sherry vinegar or sherry.
4. Tip everything into an ovenproof dish if you are not using an oven-proof skillet. Press down two indents and break your eggs in so that they sit nicely in the hollows you've just made. Season with salt and pepper and pop into a medium-hot oven for about 10 minutes or until eggs cooked to your liking.

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Baked SPANISH EGGS with Tomatoes & Olives Recipe Spain on a …

WebJun 4, 2020 · 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 …

1. 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
2. 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
3. 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
4. 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!

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