Spanish Baked Eggs Food

SPANISH BAKED EGGS

Steps:

• Roughly chop the Hojiblanca Olives from Spain and add them to a large frying pan with 2 teaspoons of the olive oil.
• Place the garlic cloves in a piece of aluminum foil and drizzle with the remaining teaspoon of oil. Place the garlic in your oven and turn your oven to 350 degrees.
• Add the red onion, serrano pepper, and (if using) the Jamon Serano to the frying pan and cook on medium heat for 5 minutes. Push the ingredients to the side of the pan and add the tomato paste. Let it cook, stirring occasionally, until it has darkened and smells sweet, about 4-5 minutes. Add the Spanish paprika, salt, roasted peppers, crushed tomatoes, sherry vinegar, and honey to the pan and bring to a boil. Simmer for 10 minutes.
• Remove the garlic from the oven and let it cool slightly. Squeeze the cloves from the skin and add them to the tomato sauce.
• Transfer the tomato sauce to an ovenproof baking dish then crack 8 eggs and nestle them into the tomato sauce. Put the baking dish in the oven and bake until the egg whites are set, about 6 minutes.

CLASSIC SPANISH EGGS | HUEVOS A LA ESPAñOLA RECIPE

Steps:

• Finely grate 6 tomatoes, you want to end up with about 1 1/2 cups (20 ounces / 400 grams), roughly dice 1/2 green bell pepper, finely dice 1/2 onion and roughly mince 3 cloves of garlic
• Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 2 minutes add in the diced onion and diced green bell pepper, mix with the olive oil, after 5 minutes add in the minced garlic and cook for 30 seconds, then add in 1/2 teaspoon (1.15 grams) sweet smoked Spanish paprika, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix together and simmer on a medium heat
• Meanwhile, heat a small fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 3 to 4 minutes add one egg into the pan, let it sit in the hot olive oil for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the egg whites, careful not to overcook the egg yolks, do this for about 5 to 10 seconds and then remove the egg from the pan, continue to cook your eggs with this technique until they are all done
• Once the eggs are cooked, the tomato sauce should have thickend up and all the flavors have came together, remove from the heat
• Divide the tomato sauce into 2 serving dishes, top off each dish with 2 fried eggs, lightly season the eggs with sea salt & black pepper, sprinkle with freshly chopped parsley and add one Spanish guindilla on top, serve at once, enjoy!

SPANISH BAKED EGGS

Steps:

• Melt butter and oil in a frying pan over medium heat.
• Fry onion and pepper until slightly brown then pour into the cazeula.
• Carefully break all 6 eggs on top of the vegetable layer.
• Mix the breadcrumbs and cheese and sprinkle over the eggs.
• Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard.
• (Oven temps and cooking vessels vary so keep an eye on it).

SPANISH EGGS WITH CHORIZO & PEPPERS

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

BAKED EGGS ON SPANISH RICE

Steps:

• Preheat oven to 350F and grease a casserole dish very well.
• Cook rice in boiling salted water until tender; drain and rinse with hot water.
• Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
• Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
• Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
• Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
• Bake until eggs are set, about 15 minutes.