SPANISH BAKED EGGS

Nutritional values per 2 serving:

calories 615, protein 29g, fat36 g (saturated 8.8g), carbs 42g (sugar 18g), sodium 1.7g

INGREDIENTS

• 2 tbsp olive oil
• 60g chorizo, diced
• 1 red onion, halved & finely sliced
• 1 medium red pepper, thinly sliced
• 1 medium yellow pepper, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 1 can (400g) cherry tomatoes, roughly chopped
• a handful (about 15g) flat-leaf parsley, chopped
• 4 medium free-range eggs
• salt and freshly ground pepper, to taste
• 2 slices sourdough bread, toasted

METHOD

• Pre-heat the oven to 200° C.
• Warm the olive oil in an oven-proof pan on medium heat. Add the chorizo and onion and sauté for 4-5 minutes. Add the bell peppers and garlic and cook for a further 3 minutes, or until the peppers have softened.
• Stir in the paprika, tomatoes and half the parsley. Season with salt and pepper. Simmer for 10 minutes, or until the mixture has thickened.
• Use a large spoon to press four wells in the tomato sauce. Crack an egg into each well.
• Bake in the oven for 8 – 10 minutes, or until the eggs have set.
• Scatter over the remaining parsley and a drizzle of olive oil.

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