(+34) 913 497 100



Baked eggs with Spanish vegetables and Serrano ham



Heat the oven to 200ºC/400ºF. Chop the onion, eggplant, peppers and zucchini into cubes, keeping them separate. Place a large frying pan over a high heat and add the Spanish extra virgin olive oil, onion and a little seasoning. Sauté for 2 minutes, then add the eggplant, peppers, garlic and Serrano ham and fry for another minute. Add the zucchini and sauté for a further 2 minutes. Add the pimentón and chopped tomatoes. Bring to a simmer and cook for 8-10 minutes until the vegetables are tender. Taste and adjust seasoning.

Divide the vegetables and ham mixture between four individual shallow ovenproof dishes. Make an indentation in the mixture in each dish with the back of a spoon, and then crack an egg into each one. Season the eggs with salt and pepper. Stand the dishes on a large baking tray and bake for 10-12 minutes until the egg whites are set but the yolks are still runny in the middle. Serve immediately.

Preparation: Sonia Fuentes/©ICEX



Spanish recipe: Baked eggs with Spanish vegetables and Serrano ham. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 309
Energy (kJ): 1,292
Protein (g): 14.3
Fat (g): 23.7
Carbohydrates (g): 9.7
Fibre (g): 2.7
Vitamin C (mg): 97.8
Vitamin B12(μg): 1.4
Vitamin A (μg): 589.5


 Information provided by: The Spanish Nutrition Foundation (FEN)

Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".