Spanish Eggs Baked in Tomato

I like something simple to eat in the morning – something with no fuss. Sadly, this often means sticking a couple of slices of bread in the toaster – which in time can become a little depressing. This dish is a little more involved than that, but not much. I always forget about my clever little tapas dishes which can be put directly under the flame of the stove. This creates an instant pan/eating vessel solution, saving you time and washing up. I just cook everything in there and dispense with the fuss. The dish is simple, understated but very yummy indeed. I eat mine with a spoon and some crusty bread and could wish for nothing more. A fabulous start to any day.

1 tablespoon olive oil
1 spring onion (chopped)
1/2 teaspoon smoked paprika (sweet)
1/4 teaspoon dried sage
200g best quality canned tomatoes (chopped)
salt & pepper
2 eggs
1 tablespoon fresh parsley (chopped)

Preheat grill

In a medium flame proof tapas dish or small frying pan, heat the oil over a moderate heat until hot. Add the spring onion and fry for 1 minute. Add the paprika, sage, salt and pepper and stir briefly before adding the tomatoes. Bring to a boil then simmer for 1-2 minutes, stirring occasionally.

Remove from the heat then break the eggs into the tomato mixture. Place under the grill for 4-5 minutes until the whites are set. Serve.

Sprinkle with fresh parsley and serve alongside crusty bread.

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