Spanish Style Eggs Food

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!

SUMMER SKILLET VEGETABLE & EGG SCRAMBLE

Steps:

• Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
• Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
• Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
• Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.

SPANISH DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 tablespoon dijon mustard, 1/2 teaspoon diced jarred piquillo peppers plus 1 tablespoon liquid from the jar, 1/8 teaspoon hot smoked paprika, 1 tablespoon hot water, and salt and pepper. Lay 1 strip serrano ham in each egg white, then top with the yolk mixture. Sprinkle with more paprika.

SPANISH-STYLE EGGS

Steps:

• In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
• Add tomatoes, vinegar, paprika, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 to 12 minutes. Stir in half of the cilantro.
• Using the back of a large spoon, make 4 indents in the sauce, spaced evenly apart; crack 1 egg into each indent. Cover and cook over medium-low heat until egg whites are set and yolks are still runny, 6 to 8 minutes. Sprinkle with remaining cilantro.

SPANISH-STYLE SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
• In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.

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 SCRAMBLED EGGS

Steps:

• Cook bacon in a large skillet.
• Remove bacon; crumble and set aside; discard drippings.
• Combine eggs, chiles,pimento, salt, and peppers; set aside.
• Saute onion, tomato, and mushrooms in butter until tender.
• Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
• Spoon onto serving platter; garnish with crumbled bacon.