Spanish Baked Eggs
Made with Crushed Tomatoes
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.
