Start your day the right way with these baked Spanish eggs. A luscious tomato-based sauce is made with the savory goodness of whole-roasted cloves of garlic and lots of plump black olives. The eggs are baked right into the sauce, creating a hearty breakfast treat that’s equally perfect for lunch or dinner.
I have to admit, I am alllll about a savory breakfast – are you on board? If so, then you’ll love these Spanish baked eggs as much as I do! They’re full of rich, deep, and robust savory flavors. I think of this dish as a Spanish shakshuka, similar to a traditional shakshuka but loaded with Spanish-inspired flavors. It features olives, garlic, red bell pepper, and Jamón Serrano (Spanish ham), all melding together in a rich tomato sauce.
Why do you want to wake up to Spanish eggs?
- The tomato sauce: This sauce is full of layers of flavor, thanks to caramelized onions and tomato paste, two heads of creamy, delicious roasted garlic, roasted red peppers, sweet honey, and savory black olives. It’s divine!
- Customizable ingredients: I’ve served this for brunch before when we had vegetarian diners, and I skipped the Serrano ham. It’s easily customizable. You can also add extra veggies depending on what’s left in the fridge. Or add some chorizo or sprinkle some feta or Manchego cheese on top.
- Family-style: Let’s discuss how to serve this . This isn’t just delicious; it’s also fun and easy to serve at brunch. Just plop it in the middle of the table, and everyone can help themselves, family style! (Don’t forget the mimosas !)
- Quick and easy: I love how easy this comes together with just 10 minutes of prep time. Just sauté everything in the skillet and let the preheated oven do the work – what more could you want from a delicious breakfast?!
For another Iberian-inspired breakfast, make these Spanish deviled eggs .
What can I serve with Spanish eggs?
Serve these up with a crusty piece of bread to scoop up all the goodness! Place these Spanish breakfast potatoes on the side and enjoy with a smoothie . If you’re enjoying your Spanish eggs for lunch, a crisp spring mix salad or a side of roasted broccoli is a good choice.
Can I adjust the spice level?
The heat comes from the serrano pepper, so you can add more if you like a kick, or reduce the amount for a milder dish.
How do I store leftover Spanish eggs?
Store leftover Spanish eggs in an airtight container in the fridge for 3-4 days. If you reheat it, the egg will cook even more, but that’s not a bad thing as the flavors will still be delicious.
Spanish Eggs Recipe
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Ingredients
- ▢ 1 cup pitted black olives
- ▢ 3 teaspoons olive oil (divided)
- ▢ 2 heads garlic (tops cut off)
- ▢ ½ red onion (finely minced)
- ▢ ½ serrano pepper (finely minced (reduce this amount if you are sensitive to heat))
- ▢ Optional: 4 ounces Jamon Serano
- ▢ 4 tablespoons tomato paste
- ▢ 1 teaspoon EACH: Spanish paprika and sea salt
- ▢ 4 pieces jarred roasted red peppers (chopped)
- ▢ 28 ounce can crushed tomatoes
- ▢ 1 tablespoon EACH: sherry vinegar and honey
- ▢ 8 large eggs
Instructions
- Roughly chop the olives and add them to a large frying pan with 2 teaspoons of the olive oil. 1 cup pitted black olives
- Place the garlic cloves in a piece of aluminum foil and drizzle with the remaining teaspoon of oil. Place the garlic in your oven and turn your oven to 350 degrees Fahrenheit. 2 heads garlic
- Add the red onion, serrano pepper, and (if using) the Jamon Serano to the frying pan and cook on medium heat for 5 minutes. Push the ingredients to the side of the pan and add the tomato paste. Let it cook, stirring occasionally, until it has darkened and smells sweet, about 4-5 minutes. Add the Spanish paprika, salt, roasted peppers, crushed tomatoes, sherry vinegar, and honey to the pan and bring to a boil. Simmer for 10 minutes. ½ red onion, ½ serrano pepper, Optional: 4 ounces Jamon Serano, 4 tablespoons tomato paste, 1 teaspoon EACH: Spanish paprika and sea salt, 4 pieces jarred roasted red peppers, 28 ounce can crushed tomatoes, 1 tablespoon EACH: sherry vinegar and honey
- Remove the garlic from the oven and let it cool slightly. Squeeze the cloves from the skin and add them to the tomato sauce.
- Transfer the tomato sauce to an ovenproof baking dish then crack 8 eggs and nestle them into the tomato sauce. Put the baking dish in the oven and bake until the egg whites are set, about 6 minutes. 8 large eggs
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More breakfast recipes
For more inspiration, check out all of our breakfast recipes !
Egg White Omelette
Mexican Eggs Benedict
Chorizo Shakshuka (chorizo and eggs)
Spinach and Eggs with Mushrooms
Spanish Eggs Recipe
Ingredients
- 1 cup pitted black olives
- 3 teaspoons olive oil , divided
- 2 heads garlic , tops cut off
- ½ red onion , finely minced
- ½ serrano pepper , finely minced (reduce this amount if you are sensitive to heat)
- Optional: 4 ounces Jamon Serano
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Spanish paprika and sea salt
- 4 pieces jarred roasted red peppers , chopped
- 28 ounce can crushed tomatoes
- 1 tablespoon EACH: sherry vinegar and honey
- 8 large eggs
Instructions
- Roughly chop the olives and add them to a large frying pan with 2 teaspoons of the olive oil. 1 cup pitted black olives
- Place the garlic cloves in a piece of aluminum foil and drizzle with the remaining teaspoon of oil. Place the garlic in your oven and turn your oven to 350 degrees Fahrenheit. 2 heads garlic
- Add the red onion, serrano pepper, and (if using) the Jamon Serano to the frying pan and cook on medium heat for 5 minutes. Push the ingredients to the side of the pan and add the tomato paste. Let it cook, stirring occasionally, until it has darkened and smells sweet, about 4-5 minutes. Add the Spanish paprika, salt, roasted peppers, crushed tomatoes, sherry vinegar, and honey to the pan and bring to a boil. Simmer for 10 minutes. ½ red onion, ½ serrano pepper, Optional: 4 ounces Jamon Serano, 4 tablespoons tomato paste, 1 teaspoon EACH: Spanish paprika and sea salt, 4 pieces jarred roasted red peppers, 28 ounce can crushed tomatoes, 1 tablespoon EACH: sherry vinegar and honey
- Remove the garlic from the oven and let it cool slightly. Squeeze the cloves from the skin and add them to the tomato sauce.
- Transfer the tomato sauce to an ovenproof baking dish then crack 8 eggs and nestle them into the tomato sauce. Put the baking dish in the oven and bake until the egg whites are set, about 6 minutes. 8 large eggs
