Easy Spanish Baked Eggs
Spanish Baked Eggs are easy to put together for breakfast, brunch, lunch or even a hearty dinner. Serve them with warm crusty bread to mop up the delicious tomato sauce.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 garlic cloves (finely chopped)
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ⅛ teaspoon chili powder (or to taste)
- 1 (14.5 oz) can diced tomatoes
- 4 large eggs
- Salt and black pepper (to taste)
- 1 small bunch fresh cilantro (chopped)
Instructions
- Preheat the oven to 450°F.
- Heat olive oil in a medium sauté pan on medium heat (for cast iron: make sure your pan is well seasoned before cooking). Add diced onion and cook for about 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook for one more minute.
- Pour the can of tomatoes and juice into the pan. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Season eggs with salt and black pepper.
- Bake for 10 to 12 minutes or until eggs are cooked to your liking.
- Garnish with chopped cilantro.