I was tempted to call this “huevos de Jez”, but it would have had a completely different meaning. Jez was a very good friend and flatmate in Madrid who would frequently come home with a recipe he had picked up from a Spanish mate, his Spanish girlfriend or some other place. If I am honest I have no idea if this is a traditional Spanish dish in any way shape or form. It could’ve come from anywhere but for one essential ingredient – Tomate Frito, which makes it authentic Spanish through and through!
I don’t know where he got the recipe from, but it’s very tasty, very easy and we ate it a lot.

1) Mix the Tomate frito & cream together, add a little seasoning, pour into a cazuela, fuente or other oven proof dish
2) Cook in a medium to high oven for about 5-10 minutes until the mixture gets hot through – it’s important that this mixture is piping hot!
3) Remove from the oven, give it a stir, pour the eggs onto the surface of the mixture spacing the yolks apart as evenly as possible. The weight of the yolk will make it sink a little into the frito/cream mixture, the whites will run together to create a soft crust to the dish.
4) The number of eggs required depends on the surface area of the dish you are using. The depth of the mixture isn’t overly important anywhere between ½” to 1 ½” is fine.
5) Serve with rice

Slightly reminiscent of “Arroz a la cubana”. Quick and easy, you can vary the quantities without worrying, you may like more sauce to each egg for example

We messed around with this a lot – it’s very versatile, try these variations for starters (no pun intended)

• Add cheese on top of the eggs and brown it
• Crumble blue cheese into the frito mixture before putting it into the oven
• Add Tabasco/Pimenton/Herbs/Cumin
• Serve with pasta instead of rice