These Spanish-Style Eggs are perfect for weekend brunch.
Choose a skillet with a lid, or improvise by using a baking sheet to cover skillet instead. Though the flavour will differ, smoked paprika can be swapped for sweet paprika if unavailable. Sprinkle with shaved Manchego cheese, if desired, and serve with rustic bread or flatbread.
In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
Add tomatoes, vinegar, paprika, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 to 12 minutes. Stir in half of the cilantro.
Using the back of a large spoon, make 4 indents in the sauce, spaced evenly apart; crack 1 egg into each indent. Cover and cook over medium-low heat until egg whites are set and yolks are still runny, 6 to 8 minutes. Sprinkle with remaining cilantro.
Per serving: 209 calories, 12 g protein, 9 g fat (2 g saturated fat), 23 g carbohydrates, 6 g fibre, 214 mg cholesterol, 449 mg sodium