Spanish Eggs Recipe

Name: Spanish Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g potatoes, scrubbed, peeled, cut into wedges; 1 tablespoon olive oil; 1 chorizo sausage, thinly sliced; 2 brown onions, halved and sliced; 1 red capsicum, thinly sliced; 3 garlic cloves, thinly sliced; 400 g diced tomatoes; 100 g baby spinach leaves; 4 eggs; 2 teaspoons smoked paprika

Servings: persons

700 g potatoes, scrubbed, peeled, cut into wedges
1 tablespoon olive oil
1 chorizo sausage, thinly sliced
2 brown onions, halved and sliced
1 red capsicum, thinly sliced
3 garlic cloves, thinly sliced
400 g diced tomatoes
100 g baby spinach leaves
4 eggs
2 teaspoons smoked paprika

1
Cook potatoes until slightly under-done.
2
Heat oil in a frying pan over high heat.
3
Add chorizo, and cook until crispy.
4
Transfer to bowl.
5
Add potato to the pan, cook until golden brown.
6
Remove, and add onion and capsicum to the pan.
7
Cook until softened.
8
Add garlic and smoked paprika, cook for 30 seconds.
9
Return chorizo and potato to the pan.
10
Add tomato and spinach, stir to combine.
11
Create four indents in the tomato mixture.
12
Crack eggs into the indents.
13
Cook, covered, for 7 minutes or until eggs are cooked.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 700 g potatoes, scrubbed, peeled, cut into wedges, 1 tablespoon olive oil, 1 chorizo sausage, thinly sliced, 2 brown onions, halved and sliced, and more.

Yes, Spanish Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Eggs

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