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Serves: 2-4
In Spain they love eggs for breakfast, lunch and dinner! This recipe makes a perfect weeknight dinner or a lazy Sunday brunch. It can be easily doubled to serve 4-6 people and expanded with country potatoes and a green salad on the side. For brunch, I’d serve with our Bokisch Family Estate Albariño, for dinner I’d pick our classically Spanish Tempranillo!
Ingredients
- ½ onion (finely chopped)
- 2 garlic clove (minced)
- 4 medium ripe tomatoes (grated)
- 1 tsp Pimentón de la Vera (Spanish smoked paprika)
- 2 roasted red bell peppers (sliced)
- 4 eggs
- 1 handful peas (blanched)
- 10 cooked asparagus tips
- 2 Tbsp crumbled feta
- Spanish style hard chorizo (8 thin slices)
- Chives (for garnish)
Instructions
- Sauté the onion and garlic in olive oil for 5 minutes until soft. Add the grated tomato and 1 tsp smoked paprika & a pinch of sea salt. Let simmer another 5-10 minutes.
- Fold in the roasted red peppers, peas and asparagus tips.
- If finishing in individual Terra Cotta Cazuelas, transfer the mixture at this point. Otherwise you can leave it in an oven safe skillet.
- Make 4 indentures with a spoon, crack the eggs into place, arrange feta on top. Cook in a preheated oven at 400 degrees for 10 minutes, until eggs are set.
- Meanwhile, fry the chorizo slices until slightly browned in a little olive oil. Remove and let drain on a paper towel. If you don’t have chorizo, substitute prosciutto!
- Garnish with chorizo, minced chives and a dusting of smoked paprika.
- Serve with toasted French bread for dipping.
Notes
I prefer to use grated tomatoes when I can. It adds a fresh acidity to the dish. However, you can always use chopped tomatoes in a pinch.
Were you wondering how to grate a tomato?
It’s ready for the oven! I like to use these Terra Cotta Cazuelas when I have a chance.
Serve with Albariño for brunch!
You can also serve in a larger oven proof skillet or dish. Serve with Tempranillo for dinner!
