From Albert Bevia:
This Spicy Spanish Tomato Skillet with Eggs & Cheese is an absolute flavor bomb. We´re talking spicy tomatoes that are flavored with hot smoked Spanish paprika, perfectly cooked eggs and melted Manchego cheese. Folks, this is the REAL deal. Serve it as a tapas appetizer or for a crazy good weekend breakfast.
Spicy Spanish Tomato Skillet with Eggs & Cheese
Watch Albert preparing this recipe: https://www.youtube.com/watch?v=G2IIRAEaVBc
Ingredients
- 3 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 15 ounce can diced tomatoes
- 2 organic eggs
- 1 cup shredded manchego cheese
- 2 tbsp Apollo sierra organic extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Instructions
- Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, shred a generous cup of mild Manchego cheese and reserve 2 organic eggs, each one cracked into seperate small bowls
- Heat a fry pan with a medium heat, add in 2 tbsp of extra virgin olive oil and add the diced onions & minced garlic, mix with the oil continuously, after 4 minutes and the onions are translucent, add in 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp hot smoked Spanish paprika, mix together with the onions & garlic, then add in a 15 oz can of diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together until well combined
- After simmering the tomatoes for about 5 minutes, add the eggs into the pan, I like to make a little hole in the tomato sauce and pour in each egg, season the eggs with sea salt & freshly cracked black pepper and add the shredded manchego cheese all over the skillet, trying not to cover the egg yolks, place a lid on the pan
- After 2 to 3 minutes remove the lid from pan and simmer for another 2 to 4 minutes, or until the egg whites are cooked through but the egg yolks are still creamy, remove from the heat and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!