Reca Eggs (Huevos en Reca)

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1/2 medium Red bell pepper
• 1 cup Crushed tomatoes (canned)
• 1 tbsp Tomato paste
• 1/2 tsp Smoked paprika
• 1/4 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Water(optional)
• 4 Eggs
• 1 tbsp Fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely dice the onion and bell pepper; mince the garlic.

2. 2

   Cook the reca base (about 10 minutes): Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, 5–6 minutes. Add garlic and cook 30–60 seconds.

3. 3

   Simmer and thicken (about 10 minutes): Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, salt, and black pepper. Simmer gently, stirring occasionally, until thickened, about 10 minutes. If it gets too thick, stir in a splash of water.

4. 4

   Poach/scramble in the sauce (about 5 minutes, within total cook time): Make small wells in the sauce and crack in eggs. Cover and cook until whites are set to your liking, about 3–5 minutes. Alternatively, scramble by stirring the eggs into the simmering sauce until just set.

5. 5

   Serve: Spoon eggs and thick reca sauce into bowls. Top with parsley if using.