These Spanish eggs will be a delight for your next brunch. Take a pan with a lid – or improvise a lid with a biscuit sheet if you don’t have one. Although it changes the flavor, you can use sweet paprika if you can’t find smoked paprika.

Ingredients

• 400 ml crushed tomatoes
• 8 small eggs
• 1 large red pepper
• 1/2 yellow pepper
• 1 yellow onion, about 100 g
• 2 cloves of garlic
• 3 tbsp. tablespoons or tablespoons sliced ​​green olives or 30 g
• 1 tablespoon or tablespoon olive oil
• 1 tablespoon. or spoonful of tomato paste or concentrate
• 1 tablespoon or tablespoon dried oregano
• 1 teaspoon or teaspoon sweet paprika
• 1/2 tablespoon or tablespoon chopped cilantro
• 1/2 teaspoon or teaspoon chopped cilantro
• 1/2 tablespoon or teaspoon coriander. teaspoon or teaspoon of smoked paprika
• Pepper to taste

Preparation

1. Peel and dice the onion.
2. Wash, peel and cut the peppers into cubes.
3. In a large skillet, heat the oil over medium heat. While it heats, peel the garlic and dice it.
4. Add the onion, peppers and garlic and fry over medium heat for 2-3 minutes, until the onion is translucent.
5. Add the crushed tomatoes, tomato paste, paprika, smoked paprika, oregano, mix and simmer for 2 minutes.
6. Add the pepper and olives. Mix.
7. Make 4 holes in the mixture to insert the eggs. Crack 2 eggs into each hole.
8. Cover the pan and cook for 4 minutes. Remove the lid and cook for another 1 to 2 minutes, depending on the heating power, until the white has coagulated.
9. Sprinkle with chopped coriander and serve with a cereal or pseudo cereal (quinoa, buckwheat).