Spanish Eggs Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spanish eggs baked in a rich tomato sauce with garlic, olives, and jamón serrano. This hearty dish works for any meal of the day and is equally satisfying for breakfast, lunch, or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup pitted black olives
- 3 teaspoons olive oil (divided)
- 2 heads garlic (tops cut off)
- ½ red onion (finely minced)
- ½ serrano pepper (finely minced (reduce this amount if you are sensitive to heat))
- Optional: 4 ounces Jamon Serano
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Spanish paprika and sea salt
- 4 pieces jarred roasted red peppers (chopped)
- 28 ounce can crushed tomatoes
- 1 tablespoon EACH: sherry vinegar and honey
- 8 large eggs
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1006mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 891mg
- Calcium
- 113mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1006MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.