“Mediterranean Spanish Breakfast Tapas: Aromatic Shakshuka, Crispy Pan Con Tomate, and Ham & Cheese Empanadas”
Discover the ultimate Spanish breakfast tapas experience with our Mediterranean Spanish Breakfast Tapas recipe featuring aromatic shakshuka, crispy pan con tomate, and delectable ham and cheese empanadas. This delicious fusion of flavors is perfect for a standard diet and sure to impress your senses and guests alike.
Allergens
Dairy (cheese), Eggs
Ingredients
- 4 large eggs 1 cup marinara sauce (store
- bought or homemade) 2 cups fresh spinach, chopped 1/2 teaspoon smoked paprika Salt and pepper, to taste 4 slices of country bread 3 cloves garlic, minced 1/4 cup olive oil 1 cup shredded manchego cheese 1 cup cooked ham, diced 2 cups all
- purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup cold unsalted butter, cubed 1/3 cup ice water Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add spinach and cook until wilted, then season with salt and pepper. Transfer the cooked spinach to a bowl and set aside.
- In the same skillet, add marinara sauce, smoked paprika, and the remaining olive oil. Bring to a simmer, then crack the eggs into individual ramekins or small dishes. Carefully slide them into the simmering sauce, around the edges of the pan. Season with salt and pepper, cover, and cook for 7 9 minutes, or until the egg whites are set but yolks remain runny.
- For the pan con tomate, toast the bread slices in a toaster or oven until golden brown. In a small bowl, combine minced garlic and olive oil to make garlic infused oil. Drizzle over toasted bread and top with marinara sauce.
- Prepare the empanada dough by mixing flour, baking powder, salt, and cubed butter in a large bowl. Slowly add ice water until a soft dough forms. Wrap in plastic wrap and chill for 30 minutes. Roll out the dough and cut into 4 inch circles. Fill each circle with a mixture of ham, cheese, and spinach, then fold over and crimp the edges to seal.
- Bake empanadas on a parchment lined baking sheet at 375°F (190°C) for 18 20 minutes, or until golden brown.
- To serve, plate shakshuka in the center of a shallow dish, pan con tomate alongside, and empanadas on the other side. Garnish with fresh parsley and enjoy this delightful Spanish breakfast tapas feast!
Chef’s Insight
The secret to perfect empanada dough is to not overwork it, ensuring a flaky texture.
Notes
This recipe serves 4, but can be easily doubled or halved to accommodate more or fewer guests.