• Sauce
  • Extra virgin olive oil 2 Tbsp.
  • Onion, finely diced 1 ea.
  • Garlic clove, minced 1 ea.
  • Red chile, ground 1 tsp.
  • Spanish piquillo peppers, roasted, fresh 1 cup or jarred
  • Tomatoes, plum-type, ripe, seeded, 1 lb. and diced
  • Eggs
  • Eggs, separated 3 ea.
  • Flour 1 tsp.
  • Chives, minced 1 Tbsp.
  • Salt a pinch
  • Black pepper, freshly ground a pinch
  • Manchego cheese, grated (optional) 2 Tbsp.
  • Extra virgin olive oil 1/3 cup
  • Chives, snipped for garnish


  1. For the sauce: Heat the oil in a shallow cazuela or skillet, Add the onion and cook over medium heat until softened, about 10 minutes, adding the garlic and chile towards the end. Add the peppers and let them cook for a minute or so, then add the tomatoes and simmer until they form a thick but chunky sauce, about 10 minutes. Taste and season with a little salt and pepper.
  2. Whisk the egg yolks with the flour, then stir in the chives and season with salt and pepper. Whisk the whites until firm and fold them into the yolks.
  3. Heat the oil in a small skillet until it is hot but not smoking. Scoop the egg mixture into the skillet, about ¼ cup at a time. You may only have room to make 2 puffs at once. Cook for about 40 seconds, then turn and cook the second side. The puffs should look like Bismarck donuts. Set them aside on a plate until all the egg mixture is cooked.
  4. When you are ready to serve, put the egg puffs in the bubbling sauce and cook until they are just heated though, about a minute or two. Serve with additional chives scattered over the eggs.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)