(+34) 913 497 100



Casserole of Eggs and Olives


Wash the tomatoes and cut them into slices. Put them into a serving dish, sprinkle with salt and set aside for ten minutes. Then dry them with some paper towel and dip in flour.
Heat oil in a frying pan. Fry tomato slices both sides carefully and arrange them into individual clay casserole dishes. Sprinkle with parsley, salt and cayenne.
Carefully break the eggs one at a time on the tomatoes and place olives between the tomato and the egg. Cook over medium heat until whites of the eggs set and the yolks look soft. Remove from heat, sprinkle with paprika and serve.

Spanish olives
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".