Dinner

Spanish Eggs with Tomatoes and Asparagus Recipe

Name: Spanish Eggs with Tomatoes and Asparagus Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 3 cloves Garlic, thinly sliced; 1/2 Onion, finely diced; 20 stalks Asparagus, washed, dried, and cut into 1-inch pieces; 1 1/2 cups Canned Diced Tomatoes; 1 handful Fresh Parsley, chopped; 1/2 teaspoon Spanish Smoked Sweet Paprika; 1 pinch Sea Salt; 1 pinch Ground Black Pepper; 1 pinch Granulated Sugar; 2 tablespoons Extra-Virgin Olive Oil; 4 Organic Eggs

ByEthan Lark December 11, 2025December 11, 2025

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Introduction

Spanish Eggs with Tomatoes and Asparagus is a vibrant and comforting dish perfect for any meal of the day. Combining the freshness of asparagus with rich tomatoes and perfectly cooked eggs, this recipe offers a delightful burst of flavors with a smoky touch.

A black frying pan filled with a thick red tomato sauce base mixed with green asparagus pieces scattered throughout. Three eggs are cooked on top, with bright white egg whites and slightly runny yellow yolks, each sprinkled with chopped green herbs and black pepper. The sauce edges around the eggs are bubbly and rich, with an orange tint from the egg yolks mixing with the tomato. The pan is placed on a wooden surface with asparagus stalks on the side and part of a loaf of bread visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cloves Garlic
1/2 Onion
20 stalks Asparagus
2 tablespoons Extra-Virgin Olive Oil
1/2 teaspoon Spanish Smoked Sweet Paprika
1 1/2 cups Canned Diced Tomatoes
4 Organic Eggs
1 pinch Sea Salt
1 pinch Ground Black Pepper
1 pinch Granulated Sugar
1 handful Fresh Parsley

Instructions

Step 1: Thinly slice the garlic and finely dice the onion.
Step 2: Wash the asparagus and pat dry, then cut into 1-inch pieces.
Step 3: Chop the fresh parsley and set aside for garnish.
Step 4: Heat the olive oil in a frying pan over medium heat and allow it to warm for about 2 minutes.
Step 5: Add the garlic and onion to the pan. Stir them with the oil and cook for approximately 3 minutes until softened.
Step 6: Add the asparagus pieces and cook for another 4 minutes. Season with smoked paprika, sea salt, and ground black pepper, then stir to combine.
Step 7: Pour in the canned diced tomatoes and add a pinch of granulated sugar. Mix well, taste, and adjust seasoning as needed. Let the mixture simmer for 3 minutes.
Step 8: Crack the eggs directly into the tomato and asparagus sauce. Cover the pan with a lid and cook for 3 to 4 minutes until the eggs are set to your liking.
Step 9: Remove the lid and take the pan off the heat. Season the eggs with any additional salt and pepper desired.
Step 10: Garnish with chopped parsley and serve straight from the pan. Enjoy your flavorful Spanish eggs!

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes along with the paprika.
Substitute fresh tomatoes if in season for a fresher flavor, but drain excess juice to avoid a watery sauce.
Try adding crumbled feta or manchego cheese on top just before serving for a creamy texture.
Use a non-stick pan to prevent eggs from sticking and ensure easy serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs, or warm in the microwave for short intervals. It’s best enjoyed fresh for optimal flavor and texture.

How to Serve

The image shows a black skillet with a dish made up of three cooked eggs with firm white edges and soft yellow yolks set in a thick, bright red tomato sauce mixed with chunks of green asparagus and orange carrot pieces, all topped with chopped green herbs and a sprinkle of black pepper. The skillet is on a wooden table next to a white piece of bread and a bunch of green asparagus. There is also a fork placed on the left side of the skillet. The background surface is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of asparagus?

Yes, vegetables like zucchini, bell peppers, or spinach work well as substitutes and pair nicely with the tomato and egg base.

How do I know when the eggs are cooked enough?

After covering the pan, cook the eggs for 3 to 4 minutes for runny yolks. If you prefer firmer yolks, leave the lid on for an additional minute or two, checking frequently.