Eggs Portuguese Style

Discover the rustic charm of **Eggs Portuguese Style**, a vibrant and hearty one-skillet dish that’s perfect for breakfast, brunch, or even dinner. This Mediterranean-inspired recipe features a luscious tomato and bell pepper sauce infused with smoky paprika, cumin, and a hint of garlic, creating an irresistible base for perfectly poached eggs. The dish comes together beautifully with a sprinkle of fresh parsley and is best served with slices of crusty bread to soak up every drop of the rich, savory sauce and silky egg yolks. Easy to make in under 35 minutes, this recipe showcases bold flavors and simple ingredients, making it a go-to for lovers of wholesome, comforting meals.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 4 medium tomatoes, chopped (or canned diced tomatoes)
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.25 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 4 units large eggs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slices crusty bread, for serving

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red bell pepper and cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften.

Step 5

Add the chopped tomatoes (or canned diced tomatoes if using), smoked paprika, ground cumin, red pepper flakes (if desired), salt, and black pepper. Stir well to combine.

Step 6

Lower the heat to simmer and let the mixture cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Step 7

Stir in the chopped parsley, reserving a little for garnish.

Step 8

Using the back of a spoon, create four small wells in the tomato mixture. Crack an egg into each well.

Step 9

Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Cook longer if you prefer firmer yolks.

Step 10

Remove the skillet from the heat and garnish with additional parsley.

Step 11

Serve immediately with slices of crusty bread for dipping into the flavorful sauce and runny egg yolks.

Nutrition Facts

Serving size	829.3 grams (829.3g)

Amount per serving	% Daily Value*
Calories	1266

Total Fat 57.50g	74%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 2.70g
Cholesterol 744mg	248%
Sodium 2649mg	115%
Total Carbohydrate 144.60g	53%
Dietary Fiber 11.30g	40%
Total Sugars 17.80g
Protein 49.10g	98%

Vitamin D 160IU	800%
Calcium 291mg	22%
Iron 13mg	74%
Potassium 1364mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 15.2%

Carbs: 44.8%