Spanish Baked Eggs

Spanish Baked Eggs

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

30 min (COOK TIME: 30 min)

Easy

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 150 g spicy chorizo sausage
  • 2 cloves garlic, finely grated
  • 2 x 400 g tinned Mutti Polpa Finely Chopped Tomatoes
  • 1 x 400 g tin lima beans (butter)
  • 1 leaf bay
  • 1 teaspoon smoky paprika
  • 4 free range eggs
  • 50 g chevre
  • 2 sprigs fresh oregano
  • Sea salt flakes and fresh ground pepper
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Method

  1. Pre-heat oven to 170C.
  2. Heat a large cast iron pan (or fry pan suitable to go into the oven) over medium heat. Add 3 tablespoons of olive oil and chorizo and cook, stirring, for 3 minutes. Add garlic and cook for 2 minutes or until garlic and chorizo is lightly browned. Stir in tomatoes, beans, paprika and bay leaf. Season with salt and pepper. Cook, stirring, for 5 minutes or until hot.
  3. Make 4 small wells in the tomato bean mixture. Break eggs, one at a time, into each well.
  4. Dot small pieces of chèvre in the tomato mixture, scatter oregano leaves and drizzle over remaining olive oil.
  5. Bake in the oven for 10 minutes or until egg white is cooked and yolks are slightly runny.
  6. Serve with buttery toast and a sprinkling of sea salt flakes.

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Also made with: Polpa


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