Spanish Tapas- Mediterranean Eggs


10 Years
Sep 28, 2009
Alpujarra mountains, Spain
I'm English and when I first moved to Spain I didn't really know what 'tapas' were. I soon found out that they are little bits of this and that. Yum!

The word comes from the Spanish for 'lid' or 'cover' and described how the Spanish often put small plates over their drinks to keep the flies off. Then bits of food, like ham or just about anything would be served on the plate.

This is a traditional recipe for Mediterranean Eggs.
As a plate of tapas, the eggs are just the perfect size and the flavour of the mustard, anchovies and lemon are a real taste of Spain. Easy to make, quick and packed full of the Med!

You will need:

6 Large eggs
Capers (optional)
12 Anchovy fillets
Juice of ½ a lemon
3 Tablespoons mayonnaise
1 Tablespoon English mustard
Ground pepper to taste


Boil the eggs for 8 - 10 minutes.
Let the eggs cool then peel, slice in half lengthways - remove the yolks and place into a small mixing bowl.
Arrange the egg whites on a large server/cazuela.
To prepare the filling add the mayonnaise, mustard, capers, pepper and lemon juice to the egg yolks and mix.
Fill the white halves with the mix and place one anchovy fillet over each half.
Garnish with parsley.


If you like Spanish recipes, I have plenty more here .
Oooh I love tapas. I'll be trying this for sure. More please!!

Shame you weren't around a few weeks ago when the BYC cookbook was being compiled.
Yum! Sounds good! I think here in the US they call them deviled eggs. Only yours has better stuff in them!
Hello Clay,

Not sure about the Mediterranean Eggs? How about Tostado de Tomate?

The Tostada is probably Spain's most famous breakfast, made in tapas bars all over Spain. There are quite a few variations of the tostada - here is the slightly hotter garlic recipe.

You will need:

1/2 Barra (French style stick of bread)
1 Tomato
1 Garlic clove
Olive oil


Cut the bread in half lengthways and toast on both sides.
Peel the garlic clove and rub over the toast.
Cut the tomato in half and rub over the toast.
Drizzle with a generous amount of olive oil.
Salt to taste.

If you like Spanish recipes, I have plenty more here.


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