Spanish baked eggs

Spanish baked eggs

Spanish Baked Eggs

Spanish baked eggs with Don Carlos olives & harissa

Recipe by Clodagh McKenna

Serves: 2


  • 1 tablespoon Don Carlos organic extra virgin olive oil
  • 4 eggs
  • 6 Don Carlos Spanish black olives, chopped
  • 1 tablespoon harissa paste
  • 100g tinned cherry tomatoes
  • 20g baby spinach
  • 50g feta cheese, crumbled
  • sea salt and freshly ground black pepper


  1. Pre-heat the oven to 180oC. Brush two individual oven proof dishes with Don Carlos extra virgin olive oil
  2. In a bowl mix together the tinned cherry tomatoes, harissa paste, Don Carlos Spanish black olives, spinach, feta season with sea salt and freshly ground black pepper. Stir so that all the ingredients are really well combined.
  3. Spoon a ¼ of the mixture into each dishes and crack two eggs on top of each one. Next spoon the rest of the mixture into the dishes using a spoon to disperse the mix around the eggs.
  4. Place in the pre-heated oven for 10 minutes.
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