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Bookmark Recipe

Spanish Style Eggs with Peppers and Bacon

This is a Spanish version of the famous Mexican huevos rancheros recipe of eggs and spicy tomato sauce.

4 people
40 min
Nutrition per serving
  • kcal
    336kcal
  • protein
    17g
  • total fat
    18g
  • saturates
    4.7g
  • iron
    3.2mg
  • carbs
    28g

Ingredients

  • 4 eggs

    2 tablesp. rapeseed or olive oil

    500g potatoes, peeled and diced into 2.5cm cubes

    1 red onion, peeled and finely diced

    150g bacon lardons or streaky rashers, diced

    2 garlic cloves, peeled and crushed

    ½ teaspoon smoked paprika

    400g tin of chopped tomatoes

    A pinch of sugar

    1 red pepper, deseeded and cut into strips

    100g of peas

    Salt and freshly ground black pepper

     

Main

  • 4 eggs

    2 tablesp. rapeseed or olive oil

    500g potatoes, peeled and diced into 2.5cm cubes

    1 red onion, peeled and finely diced

    150g bacon lardons or streaky rashers, diced

    2 garlic cloves, peeled and crushed

    ½ teaspoon smoked paprika

    400g tin of chopped tomatoes

    A pinch of sugar

    1 red pepper, deseeded and cut into strips

    100g of peas

    Salt and freshly ground black pepper

     

Method

Copy Text

Heat a little oil in a large frying pan, approximately 28cm, over a medium heat.  Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft.  Stir regularly. Transfer the potatoes to a dish.

Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy.  Turn down the heat if they begin to burn.  Stir through the garlic and smoked paprika and cook for another minute.

Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan.  Cook for 5 minutes on a low heat, stirring occasionally.

Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.

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Method

Copy Text

Heat a little oil in a large frying pan, approximately 28cm, over a medium heat.  Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft.  Stir regularly. Transfer the potatoes to a dish.

Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy.  Turn down the heat if they begin to burn.  Stir through the garlic and smoked paprika and cook for another minute.

Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan.  Cook for 5 minutes on a low heat, stirring occasionally.

Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.

Spanish Eggs with Peppers and Bacon