Winter has hit. Which means I want to eats soul warming food. Whilst still not having to spend all day cooking something. Say hello to Spanish Baked Eggs. You can have them for dinner or breakfast. Doesn’t matter what time of day you decide to have them. They are not going to disappoint.
With this recipe they can be cooked on the stove top with a frying pan and lid or in the oven with an ovenproof dish. You can cook it up and serve it up from a share dish on the table. I love mine with a big crusty piece of bread or homemade flatbread. Some days I add handfuls of spinach into the base before I add the eggs in, just for extra vegetable intake.
Have a go and enjoy all the flavours.
Ingredients:
– 2 tbsp olive oil
– 1 small red onion, halved and sliced
– 2 cloves garlic, crushed
– 1 small red capsicum, sliced into strips
– 1 tomato, diced
– 400g can crushed tomatoes
– 1 tbsp tomato paste
– 125ml chicken or vegetable stock
– 1 tsp paprika
– 1/4 tsp cayenne pepper or chilli powder
– Salt and Pepper to season
– 4 eggs (up to 6 if you can fit them in)
– 2 tbsp fresh parsley or coriander, roughly chopped
– Pita or crusty bread to serve
Method:
1. Preheat oven to 180C (if intending to bake them).
2. Heat oil in a medium size oven proof pan over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
3. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
4. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
5. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don’t want dry sludge, needs to still be saucy).
6. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set.
7. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
8. Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.
