Spanish · Brunch
Eggs with Roasted Red Peppers and Ham
Fried eggs served over a warm sauté of roasted red peppers, onion and diced Spanish serrano-style ham, finished with a scatter of parsley and a drizzle of olive oil. Smoky paprika lifts the peppers, while runny yolks form a light sauce.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
477Calories
36.5gProtein
29.8gFat
13.3gCarbs
5.2gSugar
2.5gFiber
1673mgSodium
454mgChol
8.5gSat Fat
510mgPotassium
85mgCalcium
3.1mgIron
3.8mcgVitamin B12
42mgVitamin C
low-carb
protein-rich
mediterranean
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Dice the ham into bite-sized pieces, slice the roasted pepper and onion thinly, mince the garlic, and chop the parsley.
2
Sauté
Heat the olive oil in a skillet over medium heat, add the onion, and cook for 3 minutes until softened and translucent.
3
Sauté
Add the garlic, roasted pepper, and ham to the skillet; stir and cook over medium heat for 4 minutes until the ham edges turn lightly golden, then stir in the smoked paprika for 30 seconds until fragrant.
4
Fry
Push the pepper mixture to one side, crack the eggs into the cleared space, and fry over medium-low heat for 3 minutes until whites set and yolks remain runny.
5
Plate
Slide the eggs and pepper-ham mixture onto a plate, scatter with parsley, season with salt, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 15 oz426g Spanish cured ham (serrano or jamon cocido)
- 1 cup150g roasted red bell pepper
- 11 small onion
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 tsp2 tsp fresh parsley
