Spanish Style Baked Eggs

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Spanish Style Baked Eggs

Spanish Style Baked Eggs

Create a spectacular healthy breakfast feast with this Spanish style eggs.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Servings 4
Calories 64 kcal


  • 1 tbsp oil
  • 1 red onion diced
  • 1 red, green, or yellow capsicum diced
  • ½-1 cup diced gluten-free sausage or chorizo (optional)
  • 2 garlic cloves
  • 1 tbsp chopped fresh dill or marjoram or use thyme if using sausage, or use basil or parsley ,whatever fresh herbs you have on hand!
  • 1 tsp ground coriander seed
  • 2 tsp paprika
  • sea salt and pepper to taste
  • 1 can diced tomatoes
  • 4 free range eggs


  • Turn the oven on to 180°C.
  • Sauté onion in oil or ghee for a couple of minutes, add capsicum and cook for 3-4 minutes. Then add chopped sausage if using, garlic, thyme and all seasonings. Cover with a lid and cook for 4-5 minutes, stirring occasionally. Then add the can of diced tomatoes and cook for a further 5-7 minutes, covered with a lid.
  • Reserve part of the tomato mixture to use as a base for another meal. If you have used chorizo, add prawns and/or chicken and season with fresh or dried chilli to taste and you've got Paleo Paella!
  • If you've kept it meat free for now you've got lots of options and it goes well with chicken thighs.
  • You can transfer tomato mix (about 1 cup per 2 eggs) to an oven-proof dish or continue on stove top. Make wells with your wooden spoon and crack the eggs into them. If cooking in the oven, bake for about 20 minutes. It is ready when the egg whites are firm and opaque but the egg yolks will still be slightly soft. To speed up the process on the stove top, turn to lowest heat and place a lid over the pan, the eggs should steam within 5 minutes.


Calories: 64kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 12mgPotassium: 233mgFiber: 2gSugar: 4gVitamin A: 197IUVitamin C: 15mgCalcium: 44mgIron: 1mg
Keyword baked eggs, spanish
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