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Spanish-Style Stir-Fried Eggs with Smoked Paprika Tomato and Onion
25 minutes
Serves 4
DinnerSpanishGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This Spanish-inspired stir-fry is like shakshuka’s sassy cousin: eggs meet a smoky tomato-onion sauté in a lightning-fast skillet dinner. You’ll master blooming paprika and get creamy curds with a tomato kick, your weeknight just got a lot more interesting.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large nonstick skillet over medium heat. Add the sliced onion and sauté until softened and golden, about 5-6 minutes.
- 02Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03Sprinkle in the smoked paprika and stir for 20 seconds to bloom the spice in the oil.
- 04Add the drained diced tomatoes. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 4-5 minutes. Season with salt and black pepper to taste.
- 05In a medium bowl, whisk together the eggs, whole milk, and a pinch of salt until well combined and slightly frothy.
- 06Scoot the tomato-onion mixture to one side of the skillet. Melt the butter in the empty space, then pour in the egg mixture. Let it sit undisturbed for 30 seconds, then gently stir with a spatula, pulling from the edges toward the center.
- 07Continue to fold the eggs gently, allowing soft curds to form. Once the eggs are mostly set but still a little glossy, fold in the tomato-onion mixture and stir gently to combine.
- 08Taste and adjust seasoning with additional salt and pepper as needed.
- 09Sprinkle with chopped parsley and serve immediately with crusty bread if desired.
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