Recipe found on spainonafork.com
Makes 2 servings
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 onion, roughly diced
- 3 cloves garlic, thinly sliced
- 1 yellow bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 6 tomatoes, finely grated
- 1 tsp sweet smoked Spanish paprika
- 4 cage-free organic eggs
- A handful freshly chopped parsley
- 1 Spanish guindilla, or another hot pepper
- Sea salt & black pepper
Directions
- Heat a large oven-proof fry pan with a medium-high heat and add in 2 Tbsp extra virgin olive oil. After 1 minute, add in 1/2 onion roughly diced and 3 cloves garlic thinly sliced, mix with the olive oil.
- Once the onion is translucent, about 3 minutes, add 1 yellow, 1 green & 1 red bell pepper that have been finely chopped, continue to mix with the olive oil.
- About 5 minutes after adding the bell peppers and they are lightly sauteed, add 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1 3/4 cup finely grated tomatoes, mix together and simmer for 5 to 6 minutes.
- Once the grated tomato has thickened up, turn off the heat, add 4 eggs into the pan and make sure they are all evenly spaced out.
- Add the pan into a preheated oven at 375°F (bottom heat).
- After 7 to 9 minutes the eggs should be perfectly baked, with the egg whites firm and the yolks still creamy, remove from the oven.
- Sprinkle with freshly chopped parsley and top off with a hot pepper, serve at once, enjoy!
