Peruvian & World Recipes

Spanish Eggs

Spanish Eggs
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Spanish Eggs

Course: BreakfastCuisine: Spanish
Servings

4

servings

Indulge in a flavorful dish featuring eggs poached in a rich blend of olive oil, garlic, and tomato sauce. Seasoned with oregano, salt, and pepper, garnished with fresh parsley for a delightful Spanish twist.

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Ingredients

  • 2 tbsp. olive oil

  • 2 Tbsp minced garlic

  • Salt and pepper to taste

  • 1 tsp dry oregano

  • 2 cups tomato sauce

  • 4 large eggs

  • A handful of fresh flat-leaf parsley finely chopped.

Directions

  • Heat a medium-large saucepan over medium-high.
  • Add oil and sauté garlic.
  • Season with salt, pepper, and the oregano
  • Stir in the tomato sauce.
  • Make 4 wells in the sauce. Crack 1 egg and drop into a well in the sauce. Repeat with the remaining 3 eggs.
  • Cover the pan with a lid and let cook the eggs for about 3 minutes or until desired doneness.
  • Serve immediately and top it with the chopped parsley.

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