Calories
Protein
Carbs
Fats
SPANISH BAKED EGGS
Servings: 2
Nutritional values per 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
- 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.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food