Recipe found on

Makes 2 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the pan into a preheated oven at 375°F (bottom heat).

  6. 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.

  7. Sprinkle with freshly chopped parsley and top off with a hot pepper, serve at once, enjoy!