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

8 eggs

2 tbsp chopped fresh parsley

Crusty bread

Lemon wedges


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 4


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.