Spanish-style eggs are one of those dishes you hesitate to show people because they seem too simple to be taken seriously. That’s precisely why I love them. One pan, a can of tomatoes, two bell peppers, and some eggs — and you get something that people will literally ask you to make again.
Ingredients :
- Canned crushed tomatoes — Don’t overthink it: canned tomatoes are perfectly suited here. They already have that concentrated flavor that fresh tomatoes take an hour to develop in the pot. Choose an Italian brand if you can — there’s a real difference in density and flavor compared to discount brands.
- Red and yellow bell peppers — Red brings sweetness and a warm color that defines the dish’s aesthetic. Yellow lightens it visually and is slightly sweeter. A single red pepper works fine if that’s all you have. Avoid using only green — it’s too bitter and will dominate the entire sauce.
- Eggs — Small or medium are preferred. They cook more evenly than large ones and fit better into the sauce’s wells. Fresh is a must — that’s what gives you that beautiful domed yolk that resists heat without hardening in seconds.
- Green olives — They provide a salty and slightly bitter note that cuts through the sweetness of the tomato sauce. If you don’t like olives, replace them with rinsed capers — same role, same effect, with a slightly more acidic flavor.
