Spanish Baked Eggs
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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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Spanish Baked Eggs: Method
- Pre-heat oven to 170C.
- 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.
- Make 4 small wells in the tomato bean mixture. Break eggs, one at a time, into each well.
- Dot small pieces of chèvre in the tomato mixture, scatter oregano leaves and drizzle over remaining olive oil.
- Bake in the oven for 10 minutes or until egg white is cooked and yolks are slightly runny.
- Serve the spanish baked eggs with buttery toast and a sprinkling of sea salt flakes.
