This spanish baked eggs breakfast is insanely easy and super delicious!! Food in Spain is sacred and what better way to start your day than with a spanish breakfast recipe?
Consider making this dish with the infamous spanish tomato bread I’m always talking about. This will start your day super Spanish and I know you will love it.
Perhaps it’s even time for a brunch party, because by the time you’ve finished making these spanish eggs, you’re going to want to make it again and again. It’s easy, tasty, and quick.
Spanish baked eggs breakfast
This Spanish baked eggs breakfast recipe is one that is baked with typical spanish essentials.
The ingredients include cherry tomatoes, olives, mozzarella or goat cheese, and pesto.
These are all ingredients that have been staples of Spanish cooking for centuries. But this recipe also contains two flavors that are more typical of modern Spanish cuisine: tomatoes and olives.
If you’ve ever visited Spain, you’ll know they love their tomatoes and they love their olives! Something about that Mediterannean diet that keeps them on track but never compromises flavor.
How to Prep the Ingredients & Bake the Eggs
To prepare the ingredients, you’ll need a cutting board, knife, oven safe dish, salt and pepper.
First you can wash your tomatoes. You can leave the tomatoes and olives as is, in its normal texture or if not, cut them into smaller chunks.
Here are 2 different ways to make your yolk for the spanish baked eggs breakfast.
For spanish eggs with a runny yolk:
Grease your oven tray appropriately so the eggs don’t stick. Add your filling into the dish and then break your eggs on top. Garnish with salt and pepper. Bake for 7-10 minutes. Check on the oven once its been 7 minutes.
Next, put a dollop of pesto on top. I like to make 2-3 small circles of the pesto on top. Bake for 3-5 minutes more.
For spanish baked eggs with no yolk:
Grab a bowl and mix your eggs and your filling all together. Grease oven dish and add your filling into the dish. Garnish with pepper and salt.
What to pair with a Spanish baked eggs breakfast
This flavorsome dish needs to be paired with bread!! Grab a baguette or some crispy rustic style sliced bread and enjoy!
I personally love this with herb butter toast. This is easy to make too just get butter and sprinkle your ideal herbs (fresh or dried) on top. Serve this with a side of orange juice or coffee.
In Spain they always freshly squeeze their orange juice here, so if you’re really trying to capture the ambience, then squeeze yours too. 🙂
Spanish baked eggs breakfast ingredients:
- 1 egg
- 3 cherry tomatoes
- 3 olives
- 1/2 tbsp of pesto
- 1 tbsp of mozzerella cheese or goat cheese (your preference)
- salt & pepper to taste
- Preheat oven to 375F.
- Wash and dry your tomatoes.
- Cut olives and tomatoes into chunks.
- Grease oven safe dish.
- Put the cheese, olives, tomatoes, into the oven safe dish. Mix together.
- Crack your egg on top. Bake for 8-10 minutes.
- Take out and garnish with a dollop of pesto. Finish baking for 3-5 minutes. Enjoy!
- If you’d like to make this for dinner, feel free to add tomato sauce so it’s more of a savory and heavier dish. I would add in 2 tbsp to 1/4 cup.
Now tell me, when will you be making these spanish baked eggs?! Let me know in the comments below. Enjoy and buen provecho!!