Paprika and Tomato Baked Eggs
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, minced
1 pkg (3 oz) Campofrio Lomo, chopped
2 tsp smoked paprika
3/4 tsp salt
1/2 tsp hot chili flakes
1/2 tsp pepper
2 tbsp tomato paste
1 can (28 oz) diced tomatoes
2 tbsp chopped fresh parsley
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Preheat oven to 375°F. Heat oil in large cast iron skillet set over medium heat; cook onions and garlic for about 10 minutes or until onions are golden. Add Lomo, paprika, salt, chili flakes and pepper; cook for 3 minutes. Add tomato paste; cook for 2 minutes.
Pour in diced tomatoes; cook on medium-low heat, stirring, for about 10 minutes or until thickened.
Crack eggs into skillet; transfer to oven and bake for about 7 minutes or until eggs are set. (For firmer eggs, increase cooking time to 10 minutes.)
Sprinkle with parsley; serve with crusty bread and lemon wedges.
• Add sliced red or green peppers to skillet along with onions if desired.
• Serve with white beer, such as a Belgian Witbier or German Hefeweizen, and add Mahón cheese.