These Spanish-style eggs will be the delights of your next brunch. Get a pan that has a lid – or improvise a lid with a cookie sheet if you don’t have one. Although it changes the taste, you can use sweet paprika if you can’t find smoked paprika.

Ingredients

• 400 ml crushed tomatoes
• 8 small eggs
• 1 large red pepper
• 1/2 yellow pepper
• 1 yellow onion of approximately 100 g
• 2 cloves garlic
• 3 tbsp. tablespoon or table of sliced ​​green olives or 30 g
• 1 tbsp. tablespoon or table of olive oil
• 1 tbsp. tablespoon or table of tomato concentrate or paste
• 1 tbsp. tablespoon or table dried oregano
• 1 tbsp. coffee or tea sweet paprika
• 1/2 tsp. tablespoon or table chopped cilantro
• 1/2 tsp. coffee or tea smoked paprika
• Pepper to taste

Preparation 

1. Peel the onion and cut it into cubes.
2. Wash, peel and dice the peppers.
3. In a large skillet, heat the oil over medium heat. While it is heating, peel the garlic and cut it into small cubes.
4. Add the onion, peppers and garlic and sauté over medium heat for 2 to 3 minutes until the onion becomes transparent.
5. Add the crushed tomatoes, tomato paste, paprika, smoked paprika, oregano, mix and simmer for 2 minutes.
6. Add the pepper and olives. Mix.
7. Make 4 holes in the mixture to put the eggs in. Crack 2 eggs into each hole.
8. Cover the pan and cook for 4 minutes. Remove the lid and cook for another 1 to 2 minutes depending on the heating power until the white is coagulated.
9. Sprinkle with chopped coriander and serve with a cereal or pseudo-cereal (quinoa, buckwheat).