Spicy Spanish eggs

Spicy Spanish eggs



  • ¼ red capsicum, sliced thinly
  • 1 pinch salt
  • ½ cup tinned chopped tomatoes
  • ¼ cup salsa
  • ½ cup chicken stock
  • ½ red chilli, finely chopped
  • 2 large free range eggs
  • 1 tbsp coriander, chopped


Spray a small frying pan or saucepan lightly with oil and add capsicum with a pinch of salt. Cook until tender.

Add tomatoes, salsa, stock and chilli. Bring to the boil, reduce the heat and simmer for a couple of minutes before making 2 holes in the mixture and cracking in the eggs.

Allow eggs to poach, cooking to your liking. Serve sprinkled with coriander.

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Serving Suggestions


  • There isn’t much to this dish and it’s so easy to cook. If you only feel like one egg, keep all the other quantities the same as the sauce is delicious.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

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