Spanish Eggs in Tomato Sauce | Quick & Easy Traditional Recipe

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Put the eggs in a saucepan, cover with water about 1.25 cm above them, and bring to a boil over high heat. Once boiling, cover, turn off the heat and let stand 10-11 minutes. Transfer to a bowl of iced water.
2. Meanwhile, finely chop the onion and garlic.
3. Heat the olive oil in a large frying pan over medium heat.
4. Peel the eggs gently, cut each lengthwise in half, and coat each piece in flour seasoned with salt and pepper, coating all sides.
5. Fry the egg halves in a single layer for 1-2 minutes per side, until golden all over. Remove and set aside.
6. In the same pan over the same heat, add the onion and garlic and stir constantly. After 3-4 minutes, when the onion is translucent, add the paprika and stir quickly. Add the tomato sauce and season with salt, pepper and a dash of sugar. Stir, then simmer without stirring.
7. When the sauce has thickened slightly, about 5-10 minutes, stir in the peas, then return the eggs to the pan in a single layer and gently turn them to coat in sauce. Simmer 2-3 minutes until the peas are tender.
8. Serve straight from the pan or transfer to a large dish, sprinkled with chopped parsley.

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

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