Spanish Eggs created by Fiona Hunter

Kate Johns

Olives From Spain

Premium Supplier 27th August 2020

Spanish Eggs created by Fiona Hunter

40 min

Perfect for a quick healthy weekend brunch or add some chickpeas for a hearty supper dish.

Prep: 15 mins
Cook: 25 mins


  • 1 tbsp. Spanish olive oil
  • 1 large red onion, peeled and thinly sliced
  • 2 cloves of garlic, crushed or finely chopped
  • 1 red pepper, de-seeded and roughly chopped
  • ½ tsp pinch of smoked paprika
  • 100g chorizo, diced
  • 2x400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 4 medium eggs
  • 75g Spanish pitted black olives, roughly chopped
  • Handful fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Crusty bread to serve


Preheat the oven to 200C/ 180C fan/ gas mark 6. Heat the heat the oil in a non-stick, oven proof frying pan. Add the onion and sauté over a medium heat for 4-5 minutes or until the onion is soft. Add the pepper, garlic and paprika continue cook for 2 m
Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.
Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow. Transfer the pan to the preheated oven for 10minutes or until the eggs are set but the yolk is still runny.
Scatter over the parsley and serve with crusty bread

Cook's tip

To make this a more substantial meal and boost the fibre content add a can of chickpeas

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you