Spanish egg ragout

This Spanish egg ragout recipe is so delicious and versatile you can enjoy it for breakfast, lunch or dinner. Serve with lots of crusty bread, or dig in as is for a gluten-free meal

  • 20 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 chorizo sausage, sliced
  • 1/2 teaspoon smoked paprika
  • 2 x 420g cans diced whole peeled tomatoes
  • 4 eggs
  • salsa, chopped parsley and freshly cracked pepper to serve


  • 1
    Heat olive oil in a frying pan and sauté red onion, red capsicum, yellow capsicum, chorizo sausage and smoked paprika. Cook for 4-5 minutes until soft and fragrant.
  • 2
    Add canned tomatoes and season well.
  • 3
    Simmer for 5 minutes, then crack eggs over the top and simmer, covered, until set and cooked to your liking. Serve with salsa, parsley and pepper.


PER SERVE: Energy: 321kcal, 1344kj Protein: 15.5g Fat: 22.2g Saturated fat: 7.5g Cholesterol: 225.3mg Carbohydrate: 12.9g Fibre: 5.1g Sodium: 567.5mg