Spanish Pumpkin-Seed Crusted Eggs with Sun-Dried Tomato & Parsley

Instructions

1. 01

   Heat a small non-stick skillet over medium heat. Add the pumpkin seeds dry and toast 2-3 minutes, shaking the pan, until they pop and turn golden. Transfer to a plate.

2. 02

   Add olive oil to the same skillet and reduce heat to medium-low. Add the minced garlic and cook 30 seconds until fragrant — do not let it brown.

3. 03

   Crack the eggs directly into the skillet, season with salt, pepper, and smoked paprika, and cover for 3-4 minutes until the whites are set but yolks are still soft.

4. 04

   While the eggs cook, slice the sun-dried tomatoes into thin strips.

5. 05

   Slide the eggs onto a plate. Scatter the toasted pumpkin seeds, sun-dried tomato strips, and chopped parsley across the top.

6. 06

   Drizzle with the residual olive oil from the pan and serve immediately.