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Spanish Style Eggs and Wendy’s Oven Roasted Tomato Sauce

2010 July 28

Weekend breakfasts. Fresh bread, eggs, coffee. I love the weekends when I actually have time to indulge in these rituals. When I can, I get up to the screams of the neighbour’s small irritating child running down the street outside our bedroom window, and head down to Bourke St Bakery for a plain sourdough. I grab some milk for the other half, and the papers. I get back and make sure there’s enough coffee ground for the both of us. I then start the debate: Boiled eggs? Another botched attempt at poached? Hmm, leftover 1/4 of capsicum, leftover red onion and chilli? Hmm, baked spanish eggs? Yeah.

  • Finely diced 1/2 red onion
  • Finely sliced 1/2 red chilli
  • Finely diced 1/2 -1/4 capsicum
  • crushed garlic
  • 1 cube homemade tomato paste (recipe to follow)
  • 1 chopped tomato
  • chilli flakes
  • small amount of stock (I keep stock frozen in cubes)
  • smoked sweet paprika
  • 2 eggs
  • sourdough toast to serve
  • Pre heat grill on medium-high Throw in a small oven safe frypan the onion, capsicum, chilli & garlic and saute over medium-high heat till soft

    Add the chopped tomato, and let reduce down for a little while

    Then add the tomato sauce, and the stock and continue to simmer until it thickens a little

    Add 1/4 teaspoon of paprika, and a pinch of chilli flakes, taste again and season with salt and pepper to taste

    Create two little spaces in the sauce and carefully crack your eggs into them

    Turn down the heat and cook till the whites are turning white

    Throw under pre heated grill for a couple of minutes until the yolks are set to your liking

    Serve with toasted sourdough

    The inspiration for this sauce/paste is from Wendy Gornall of the Pickled Pear B&B that I’ve had the pleasure of staying in a few years back when I was traveling down to Bega/Merimbula for work regularly over a period of months. Travelling for work on your own can be excruciatingly boring and lonely, but I always looked forward to heading down to Bega to visit with these interesting people and superb cooks! Wendy always had some homemade tomato sauce around and it seriously livened up every dish it was served with. She generously provided me with her recipe, but this is my simpler take on it. This amount is reasonably small, it equals about 1 ice cube tray with a tiny bit left over. Double it, or even triple it to have a ready store of this useful sauce in the freezer.

  • 1kg cherry tomatoes or any kind of small tasty tomatoes
  • 1 large Spanish (red) onion
  • 4-5 small-medium cloves of garlic, unpeeled
  • olive oil
  • salt & pepper
  • Line a couple of roasting trays with baking paper. Use trays with sides so the juices don’t run everywhere

    Chop all the tomatoes in half, and throw in the trays

    Peel and halve the onion, then cut into crescents, throw into tray

    Don’t peel the garlic cloves, just chuck them in whole

    Use about a tablespoon of olive oil on one tray’s worth

    Roast in a slow (150°C-170°C) oven for about an hour or so.

    Keep checking until they look lovely and cooked and wrinkled, and smell amazing.

    When they’re ready, first grab the garlic cloves and squeeze the insides out into a large, deep bowl or food processor. Throw in the roast tomatoes and onions.

    Process or use a stick blender until you get a reasonably smooth consistency. Taste and then add salt and pepper as required.

    Freeze in an ice cube tray and store. I use this is as a thickener in tomato dishes, for pizza bases, I’ve added anchovies and balsamic and used as a pasta sauce

    Wendy’s original recipe is as follows:

    • 2 kg red tomatoes
    • 2 big onions, roughly chopped
    • 12 garlic cloves (1 head) whole
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon brown sugar
    • 1/2 teaspoon of salt and another of black pepper
    • handful of fresh basil leaves
    • 1/2 tin anchovies, drained
    • 2 teaspoons capers

    Follow the directions as per above, bake in oven for 1 hour or until onions are slightly brown. Remove from oven and cool.

    Add balsamic vinegar, sugar, salt & pepper, anchovies, basil and capers and blend.

    Use hot or cold.

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    16 Responses leave one →
    1. July 28, 2010

      YUM! I want breakfast now! Spanish-style baked eggs is my second-favourite egg dish in the world (soft-boiled with buttered soldiers is probably one of my favourite dishes ever :-). Fantastic recipe, I love the idea of freezing the sauce like that, how handy! I can’t wait to get back to Sydney for decent BREAD. x
      felixexplody´s last post..You CAN make friends with salad!

    2. July 28, 2010

      I love your description of Sunday morning. Wonderful photos and thank you for the useful tip about how to freeze the sauce.

    3. July 29, 2010

      Sounds like a fabulous Sunday morning ritual (although obviously I would throw in a long run!). I look forward to your post when you master poached eggs – I’ve never been able to manage it.

    4. July 29, 2010

      I really love the look of this dish! And what a great way to store the sauce for future use!
      Lisa´s last post..Let’s talk random…

    5. July 29, 2010

      Oh yummy
      Laura @ starloz´s last post..My weight in oranges

    6. July 29, 2010

      I love those lazy weekend mornings. perfect idea for breakfast, and a very handy hint about freezing the sauce, it cuts down so much time in cooking.
      My Restaurants Melbourne´s last post..Arintji – Federation Square

    7. July 29, 2010

      Yeah I love hearing the neighbours screaming kids early in the morning. One of these days I’m gonna get that hose out & spray them! Like the sound of these Spanish eggs, and with oozing poached eggs it would be sensational
      john@heneedsfood´s last post..Doughboy- Newtown

    8. July 30, 2010

      Love the idea of freezing the tomato sauce in ice cube trays. I will just have to dig out (or buy) some trays.
      Belle@OohLook´s last post..Hello Ottolenghi Cookie- White Chocolate and Cranberry Biscuits

    9. July 30, 2010

      How good do those eggs look??! Looks like the perfect weekend breakfast. Mine sadly always comes with a dose of subtle cigarette smoke from our neighbours upstairs followed by the sound of them clearing their lungs.. Mmmm delightful!
      Forager @ The Gourmet Forager´s last post..Learning to ride a bike on Death Road- Bolivia

    10. July 31, 2010

      Lordy, having missed breakfast the eggy-goodness on sourdough is making me mighty hungry. The icecube idea is excellent! Will have to start doing it that way 🙂

    11. July 31, 2010

      Wow, so much deliciousness in one post !! Spanish eggs, yum – fell in love with this delicious breakfast on our recent travels … had versions including blood sausage, jamon & foie gras.

      And Bourke St. Bakery sourdough … need you say more ;p

      And that tomato sauce ….. mmmmm When I worked at Infinity Sourdough they did their tomato sauce for pizza in a similar way, just baking it all in the over. Such concentrated & delicious flavor.

    12. August 1, 2010

      Nothing beats eggs for breakfast, but this definitely ups the warmth factor with a rich tomato sauce.
      mademoiselle délicieuse´s last post..Tuna Festival Performance at Masuya- 24 July 2010

    13. August 1, 2010

      I suppose the good side of that child waking you up is getting to eat a breakfsat like that! Looks gorgeous, especially love the look of Wendy’s tomato sauce.

    14. August 3, 2010

      Looks gorgeous, and it would be especially good with fresh sourdough. It’s a great idea freezing the tomato paste and stock in portion-sized cubes.
      Arwen from Hoglet K´s last post..Raisin Chocolate Self-saucing Pudding

    15. August 8, 2010

      Yum! This sounds like the perfect way to start the weekend. Now all I need to do is find someone to make it for me… 😛

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