Spicy Spanish Eggs
recipe

A delightful Spanish dish that combines spicy flavors with soft eggs. This recipe is quick to prepare and makes a great appetizer or light meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2-4 garlic cloves, crushed
- 1 bell pepper, diced
- 0.5 teaspoon chili (preferably ground)
- 400 g crushed tomatoes
- A pinch of sugar
- Fresh basil, chopped
- 4 eggs
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté until soft.
3. Stir in the crushed garlic and bell pepper, cooking for a few more minutes.
4. Add the chili, crushed tomatoes, a pinch of sugar, salt, and pepper. Let the mixture simmer for about 10 minutes.
5. Stir in the chopped basil.
6. Make four wells in the mixture and crack the eggs into each well.
7. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, until the whites are set but the yolks are still slightly runny.
8. Serve immediately with fresh bread.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 14 g
- Carbohydrates: 12 g
- Fat: 24 g
- Fiber: 3 g

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