Spanish eggs are one of my favourite breakfasts (or anytime meals, really). Not only are they delicious but Spanish Eggs are a nourishing way to start the day.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- Potato Wedges
- 500g Kipfler, Desiree or Dutch Cream potatoes (can also use sweet potato if preferred), cut into wedges about 1–2cm wide
- 2 tbsp coconut oil or ghee (or even duck fat), melted
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Sea salt & black pepper, to taste
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- Spanish Eggs
- 1 tbsp butter or ghee
- 1 chorizo sausage (mild or spicy), sliced in half & thinly sliced across
- 1 large or 2 small cloves garlic, crushed or finely chopped
- 1 red onion, peeled, halved & finely sliced
- 2 × 400g tins diced tomatoes
- 1 red capsicum, diced into little cubes
- 1 tbsp sherry vinegar
- Sea salt & black pepper, to taste
- 4 eggs
- 100g feta cheese, crumbled
- 1 tbsp chopped parsley
- 1 lemon, cut into wedges
Method
- Preheat oven to 200°C.
- To make potato wedges, line baking dish with baking paper. Toss wedges in fat of your choice, oregano, smoked paprika and seasoning.
- Arrange on tray in single layer and bake for 20–30 mins or until crispy and cooked through.
- To make Spanish eggs, melt butter or ghee in saucepan over moderate heat. Cook chorizo for a few mins until crispy. Add garlic and red onion and cook for a few more mins until onion begins to soften.
- Add tomato, capsicum, vinegar and seasoning and bring to slow simmer. Cook uncovered until sauce begins to reduce. Check seasoning.
- Divide mixture into 4 small ramekins. Make indent in top of sauce and cram egg on top. Sprinkle with feta and bake for 8–12 mins, depending on how you like your eggs.
- Sprinkle with parsley and serve with lemon and potato wedges.
- Tip: To make it vegetarian, simply omit the chorizo and add a tsp of smoked paprika with garlic and onion.
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