Spanish Eggs

Published September 2, 2012 by thepinkgourmet

This is a must try recipe.  I was in the mood for eggs on Sunday.  I did not want just your ordinary scrambled, over easy, poached etc…,  so I decided to try Spanish Eggs.  These were very good and very easy to make.

Spanish Eggs
(serves 2)


4 eggs
1/2 a can of diced tomatoes
1/4 medium onion, finely chopped.
1 clove of garlic, finely chopped
2 stalks of fresh thyme, stem removed
2 stalks of fresh oregano
1 teaspoon of dried rosemary leaves or 1 big sprig of fresh rosemary
1 tablespoon of olive oil
2 tablespoons of freshly grated parmesan cheese
salt & black pepper to taste

Heat oil in a skillet over medium heat. Fry garlic and onions until fragrant.

Put in the chopped tomatoes and add a little salt and pepper to taste. When the sauce is bubbling, add in the herbs.

Cook the sauce for about five to eight minutes. Sprinkle the parmesan cheese and carefully crack two eggs on it. Cover the skillet and wait for the eggs to be cooked to your preferred doneness. Serve hot.

The first step is to finely chop your garlic and onions.  I used a purple onion but you can use yellow if you like.

You want to saute these in the olive oil till almost done.

Next you will add your diced tomatoes.  When they start to bubble you will add your spices.


It calls for Thyme, Rosemary, & Oregano.   I did not have Thyme so I left it out. I also did not have fresh Oregano so I used dried.

You want to cook the sauce for about 7 to 9 minutes.  It really smells good around this time.

Now its time to add the Parmesan cheese on top of the sauce.

Carefully crack the eggs on top of the sauce. You need to then cover the skillet till your eggs are cooked to the doneness you like.

These tasted as good as they look!  I did not need anything else to eat with these eggs.  They were very filling. I will be adding this to my Sunday breakfast rotation.

I give this recipe plus out of 4……

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