"Better than Shakshuka" Manchego-Style Spanish Eggs Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the chopped onion and garlic and stir constantly for 3 to 4 minutes, until the onion is slightly translucent.
3. Add the tomato sauce, diced tomatoes and chopped parsley, season with salt, pepper and a dash of sugar, stir well, then lower to low-medium heat and simmer.
4. Meanwhile, drain the tuna through a fine sieve set over a bowl, flake it gently, and crack each egg into its own small bowl.
5. After the sauce has simmered for 10 minutes, stir in the drained tuna until well mixed.
6. Make small pockets in the sauce, spacing the eggs evenly, slide them in, and season them with salt and pepper.
7. Cover the pan with a lid and simmer for 3 to 4 minutes, until the whites are firm but the yolks are still slightly runny and creamy.
8. Remove from the heat. Serve from the pan or in shallow bowls, topped with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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