RECIPE: Spanish Style Eggs

Posted by Stephen Barrett on


 Serves 3-4 people | Prep time 15 mins | Cook time 15 mins



  • 6 Eggs
  • 1 Garlic Clove - Minced
  • 1 Shallot or Green onion – Diced
  • 1 Chorizo Sausage (or any other cured meat of your choice) - Chopped
  • 1 tbs Olive Oil
  • 1 tsp Paprika
  • 250ml Pitted Drained Olives (optional)
  • 700ml tomato sauce (or one bottle)
  • 5 Basil Leaves (optional)
  • 200gm Feta Cheese - (or any cheese of your choice for garnish)
  • Salt and Pepper to taste

*This recipe can be made without the meat or cheese to cater to a variety of dietary needs or preferences.


  • Preheat oven to bake at 400 degrees
  • Heat oven proof pan (such as a Dutch Oven or heavy bottom pot) over medium heat stovetop
  • Add 1 tbs of olive oil (can also add a dollop of butter if you’d like)
  • Add 1 Diced Shallot
  • Add 1 Clove of Minced Garlic
  • Cook for 1 minute or until garlic and shallot start to soften and smell lovely
  • Add 1 tsp Paprika and cook for 30 seconds or until you can smell the fragrant spice
  • Add 1 Chopped Chorizo and Olives and cook for 2 mins until Chorizo starts to get crispy
  • Remember to stir during this step
  • Pour in Tomato Sauce and cook for 2 mins
  • Make small holes in tomato sauce with wooden spoon and drop in 6 Eggs into the 6 holes
  • Top with a sprinkle of salt and pepper, cover, and put in the oven
  • Bake for 8 – 12 minutes or until your eggs are done to your likeness (8mins soft – 12mins hard)
  • Remove from oven once eggs are done
  • Scoop out eggs and sauce onto a plate (I like mine over sourdough toast)
  • Top with Crumbled Feta Cheese and Basil


Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett

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