Open-Fire Spanish Eggs

Open-Fire Spanish Eggs


2 onions

1 tin chopped tomatoes

Handful cherry tomatoes

Olive oil


4 Sausages

4 Eggs

Salt and pepper to taste

Chilli flakes (optional)

Cheese (optional)



Cast-iron skillet

Wooden spoon

Knife to chop onions and sausages



1. Cut up your onions, cherry tomatoes and sausages and throw into the cast iron skillet with some olive oil. Season with salt and pepper, then place the skillet over the flames.

2. Make sure to stir the pan as the onions, tomatoes and sausages cook. You want the ingredients to brown in the skillet to get that 'open-fire' flavour, this will happen quickly depending on how hot your open fire is.

3. Once the ingredients in the pan have browned off and slightly caramelised, remove the skillet from the fire (take care as the handle may be very hot). 

4. Pour the chopped tomatoes and oregano into the hot skillet with the onions, sausage and cherry tomatoes and mix well. Place the skillet back onto the heat for a short while to heat the chopped tomatoes through until the sauce is bubbling well.

5. When the skillet is hot again remove it from the flames long enough to crack the eggs into the sauce. Don't mix the eggs in, leave them in one piece on top of the sauce.

6. Return the skillet to the heat, placing another skillet upside-down on top to trap the heat - this will help the eggs to cook on top of the sauce. Keep an eye on the sauce as the eggs cook, if the fire is very hot the sauce will burn before the eggs cook!

7. Once the eggs are cooked through to your liking remove the skillet from the heat and sprinkle some extra oregano, chilli flakes and/or cheese on top. Save dishes and eat straight from the skillet!

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