Spanish baked breakfast eggs

Fork Spanish baked breakfast eggs

Cooking time: 20

Preparation: 15 minutes

Cooking: 20 minutes

Serves: 4


Served with some crusty bread, these Spanish baked eggs make for a perfect lazy Sunday brunch.


  • 400g tinned diced tomatoes
  • 1 red pepper, diced
  • ½ onion, diced
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 1 tbsp tomato puree
  • 2 cups spinach
  • 4 Bird Bros eggs
  • A handful of chopped coriander to serve


  1. Preheat oven to 180 °C and grease four ramekins well.

  2. Over a moderate heat, in a non-stick frying pan, sauté onion, pepper and garlic for a couple of minutes. Add the tinned tomatoes, tomato puree, smoked paprika, chilli flakes, salt and pepper.

  3. Put the spinach in a pan and allow to wilt over a medium heat.

  4. To assemble, place equal amounts of wilted spinach in each ramekin then fill with tomato filling and create a small well in each.

  5. Crack an egg and pour into the well.

  6. Cook in the oven for 10 – 12 minutes until egg whites are cooked.

  7. Sprinkle with chopped coriander and serve hot with fresh crusty bread.

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