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## 👩🍳 How to Make It
1. **Heat the oil**: In a large skillet over medium heat, warm the olive oil.
2. **Sauté the vegetables**: Add the sliced onions and peppers, cooking gently until softened and slightly caramelized, about 8–10 minutes. Stir occasionally to prevent burning.
3. **Add garlic and paprika**: Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. **Cook the eggs**: Make four small wells in the pepper mixture and crack an egg into each well. Cover the pan and cook until the eggs are done to your liking—about 4 minutes for runny yolks, longer if you prefer firmer eggs.
5. **Season and garnish**: Sprinkle with salt, pepper, and fresh herbs if using.
6. **Serve warm**: Enjoy straight from the pan with crusty bread to soak up the flavorful juices.
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## 🍳 Tips & Variations
* Add chorizo or cooked sausage for extra protein and a smoky kick.
* Sprinkle with crumbled feta or Manchego cheese before serving.
* For a spicier version, add a pinch of cayenne or some chopped fresh chili.
* Swap bell peppers for roasted Padrón peppers or a mix of sweet and hot peppers.
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## 💬 Final Thoughts
This **Egg and Peppers in a Pan** recipe is a beautiful celebration of simple, fresh ingredients that come together to create bold, comforting flavors. It’s a perfect example of Spanish home cooking—easy, vibrant, and deeply satisfying.
Next time you’re craving something wholesome but effortless, give this dish a try. You’ll enjoy the sweet softness of peppers paired with silky eggs and a smoky, savory backdrop that transports your taste buds straight to Spain.
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Want a printable recipe card, quick Instagram caption, or a meal prep guide? Just ask—I’m here to help! 🍳🌶️🇪🇸
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