Spanish · Brunch
Baked Eggs with Salt Cod
Salt cod is soaked, desalted, and flaked, then baked with eggs, tomato, garlic, and onion in a shallow dish until the whites just set and yolks stay soft. Smoked paprika and parsley finish the dish, served straight from the baking dish.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
412Calories
35.2gProtein
21.4gFat
18.6gCarbs
4.8gSugar
2.9gFiber
2245mgSodium
392mgChol
4.5gSat Fat
650mgPotassium
98mgCalcium
3.2mgIron
4.1mcgVitamin B12
9mgVitamin C
low-carb
protein-rich
low-calorie
mediterranean
weekend-brunch
hidden-gems
gluten-free
Instructions
1
Prep
Soak salt cod in cold water in a bowl in the refrigerator for 24 hours, changing water two or three times, then drain and flake into bite-sized pieces, discarding skin and bones.
2
Sweat
Heat olive oil in a small ovenproof skillet over medium-low heat and sweat onion and garlic for 6 minutes until soft and translucent.
3
Simmer
Stir in tomatoes and smoked paprika, then simmer over medium heat for 8 minutes until the sauce thickens and raw tomato smell is gone.
4
Build
Fold the flaked cod into the sauce and spread into an even layer, then make two wells and crack the eggs into them.
5
Bake
Bake in an oven preheated to 400°F (200°C) for 9 minutes until egg whites are set and yolks still jiggle.
6
Plate
Scatter parsley over the top and serve the skillet at the table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, desalted and flaked salt cod
- 44 large eggs
- 4 tbsp60ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned tomatoes
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
