Spanish Baked Eggs


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There is something so hearty and honest about this dish that cannot be explained. The combination of flavours and textures is something else. It’s great as a supper dish and if you are awake enough in the morning will give you something to start the day with style.



500g ripe tomatoes (coarsley chopped)
400g potatoes (2cm cubes)
3 tablespoons olive oil
1 red capsicum (seeded and cut into strips)
1 onion (chopped)
100g proscuitto (chopped roughly)
150g asparagus (trimmed)
100g frozen peas
100g french beans (trimmed and chopped)
2 tablespoons tomato paste
4 eggs
100g chorizo (thinly sliced)
2 tablespoon fresh flat-leaf parsley

Heat the oil in a frying pan over a medium heat and fry the potatoes for about 8 minutes, until golden. Remove from the pan with a slotted spoon and set aside. Lower the heat and add the capsicum and onion and proscuitto. Fry for 6 minutes until the onion is soft. Add all but 4 asparagus spears, french beans, tomato paste and tomatoes. Stir in 1/2 cup water and season with salt & pepper. Return the potatoes and stir in. Cook for 10 minutes, stirring ocasionally. Preheat the oven to 180ºC and grease a large ovenproof dish. Transfer the vegetables to the dish. With a wooden spoon make 4 indents into the mix. Break an egg into each. Top withthe remaining asparagus, sliced chorizo and 1/2 the parsley. Bake in the oven for 20 minutes. Remove and sprinkle over the remaining parsley before serving.

Bread. And lots of it!

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