Spanish style eggs are full of flavor, simple to make and perfect for breakfast, brunch or dinner. Serve with tortillas, potatoes or rice.
I know eggs are pricey right now but they are still an inexpensive protein choice. My Spanish Eggs recipe is definitely an economical meal. More importantly, they are delicious! Any time I create a recipe that is not considered American, I want to emphasize that I am inspired by whatever cuisine I am cooking. These are Spanish style eggs, not authentic Spanish eggs. Also, most of the recipes I read for research cook eggs with soft/runny yolks. I personally prefer an over-hard/hard boiled egg in my recipes. Especially when they already have a sauce. It’s a texture thing for me. If you like a runnier egg, I tell you how to achieve those.
Why this recipe works
This is a one pot recipe that comes together quickly for a simple, colorful and satisfying meal. I ate a portion of it for breakfast while testing and photographing the recipe. Then my children and I ate the leftovers for dinner with a side of rice. The sauce cooks in a skillet or fry pan and then the eggs are poached right in the sauce. Garnish the eggs and sauce and then serve them right from the pan with a spoon.
Ingredients for Spanish eggs
- Eggs – use four large eggs for this recipe. Scroll down to my Pro Tips for directions on how to cook the eggs depending on how you prefer your egg yolks.
- Crushed Tomatoes – I like the flavor of fire roasted crushed tomatoes, like this brand. You can use regular crushed tomatoes if you can’t find fire roasted.
- Chorizo Sausage – I like 9 ounces of Cacique chorizo. It’s the brand I can find most easily. You could use a pre-cooked variety of chorizo instead. But I like how this brand melts into the sauce.
- Butter – I like the flavor of a combination of butter and olive oil the best. You can use all butter or all oil if you prefer.
- Olive Oil
- White Wine – Many recipes call for sherry vinegar, but that’s not something I keep on-hand. So I use white wine instead. You could even use champagne or Prosecco if you are serving this for brunch and serving the Spanish Eggs with mimosas.
- Zucchini – Use one medium zucchini for this recipe.
- Yellow Pepper – This sauce can be customized to your own tastes with a variety of vegetables. I had some yellow pepper to use. You could also add mushrooms, fresh clove garlic, onion or fresh spinach to the sauce.
- Crushed Tomatoes – My favorite type of tomatoes for making a tomato sauce.
- Spices – To achieve the flavors of this delicious sauce, I use smoked paprika, Tajin, garlic powder, oregano, red pepper flakes and salt.
- Manchego Cheese – Manchego is a semi-hard, Spanish cheese. If you can’t find Manchego, you could substitute it with Asiago, Parmesan or Monterey Jack.
- Cilantro – If you don’t like the flavor of fresh cilantro, feel free to substitute it with parsley.
Instructions for making this Spanish baked eggs recipe
Heat the butter and olive oil over medium heat in a non-stick skillet until the butter is melted. Add the chorizo and cook for about 5 minutes, stirring occasionally. Add the zucchini, peppers and all the seasonings. Cook until the zucchini is starting to soften for another 5 minutes, stirring occasionally. Add the crushed tomatoes, bring to a simmer. Cover the skillet partially and cook the sauce over low heat until it has thickened, an additional 5 – 8 minutes (again stir occasionally). Add the eggs, cover the skillet and cook for 3 – 7 minutes, or until the eggs are cooked to your liking. Garnish the eggs and sauce with fresh herbs and sprinkle with cheese.
- Everyone tends to like their eggs cooked a different way. I happen to like my eggs with a firm white and a soft but not at all runny yolk. Luckily my kids and I agree on how to cook our eggs. Here’s a time chart for how long to cook your eggs in the sauce, depending on how done you like your egg yolks…
- 3 – 4 minutes for soft poached eggs with a runny yolk
- 4 – 5 minutes for a firmer white and still runny yolks
- 6 – 7 minutes for a very firm egg white and a soft but not runny yolk
- This dish works well on a buffet for a perfect brunch. The eggs and sauce are still tasty when they have cooled a bit close to room temperature.
I don’t recommend freezing this recipe. However you can store any uneaten sauce and eggs in the fridge in an airtight container for up to two days. Reheat in the microwave when ready to eat.
If you’re watching your carbohydrate intake, you can certainly eat these eggs by themselves. The sauce and eggs are quite satisfying on their own. My favorite way to serve these eggs is with some homemade tortillas or wedges of Naan bread to dip in the sauce. For a brunch, serve these eggs with a side of my Breakfast Potatoes. And for dinner, serve them with a side of my Turmeric Rice. The lemon flavor of the rice pairs really nicely with the flavors of this sauce.
- Non-stick pan with glass lid similar to what I cooked this recipe in
- Silicone spatulas for stirring the sauce while cooking
- Pyrex glass measuring cup for measuring the crushed tomatoes
- Best set of measuring spoons
- My favorite set of small prep bowls
More egg recipes
- Easy Peel Hard Boiled Eggs
- Kentucky Hot Brown Eggs Benedict
- School Breakfast Pizza
- Eggs Benedict Breakfast Bake
- Air Fryer Quiche
- 1 tbsp butter
- 1 tbsp olive oil
- 9 oz chorizo sausage
- 1/3 cup white wine
- 1 med zucchini
- 1/2 med yellow pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp Tajin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 cups crushed tomatoes
- 4 large eggs
- 1/3 cup Manchego cheese freshly grated
- 2 tbsp cilantro or parsley
- Heat the butter and olive oil over medium heat in a non-stick skillet until the butter is melted.
- Add the chorizo and cook for about 5 minutes, stirring occasionally.
- Add the zucchini, peppers and all the seasonings (smoked paprika through salt). Cook until the zucchini is starting to soften for another 5 minutes, stirring occasionally.
- Add the crushed tomatoes and bring the sauce to a simmer. Cover the skillet partially and cook the sauce over low heat until it has thickened, an additional 5 - 8 minutes.
- Add the eggs (evenly spaced in the skillet), cover the skillet and cook for 3 - 7 minutes, or until the eggs are cooked to your liking.
- Garnish the eggs and sauce with fresh cilantro and shredded Manchego cheese. Serve immediately.
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Oh yum this looks like the perfect breakfast recipe! The chorizo sausage is calling my name and I can’t wait to make it thanks!
I think you’ll love them. Enjoy!
I love seeing breakfast recipes from around the world, as we can get stuck in a rut with out breakfast meals. These eggs were fantastic – very filling and nutritious with all the veggies!
I’m glad you enjoyed these eggs as much as we did! Thanks so much for the positive review.
We are always looking for new ways to use eggs and these were amazing. So much flavour.
I’m happy to hear that you loved them. Thank you!
I had never tried a dish like this in the past. I loved the flavor the chorizo gave to the dish. Thank you for an awesome recipe!
So glad you enjoyed these eggs, Ned. You’re welcome!