Spanish Eggs

Yield: 2-4



  • 2 tbsp. olive oil
  • 1-2 Tablespoon minced garlic
  • Salt and pepper to taste
  • 1 teaspoon dry oregano
  • 2 cups tomato sauce
  • 4 large eggs
  • A handful of fresh flat-leaf parsley finely chopped.
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  1. Heat a medium-large saucepan over medium-high.
  2. Add oil, and sauté garlic.
  3. Season with salt, pepper, and the oregano
  4. Stir in the tomato sauce.
  5. Make 4 wells in the sauce. Crack 1 egg and drop into a well in the sauce. Repeat with the remaining 3 eggs.
  6. Cover the pan with a lid and let cook the eggs for about 3 minutes, or until desire doneness.
  7. Serve immediately and top it with the chopped parsley.