SPANISH-STYLE EGGS WITH CHORIZO

SPANISH-STYLE EGGS WITH CHORIZO

INGREDIENTS

SERVES: 4

12 thin slices (40g) cooking chorizo sausage

1-cal olive oil spray

1 red onion, finely sliced

2 garlic cloves, thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 yellow pepper, cored, deseeded and thinly sliced

1 tsp sweet smoked paprika

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

400g tin pinto beans or borlotti beans, drained and rinsed

50g pitted black olives, halved

50g baby spinach

4 large free-range eggs

15g Manchego cheese, finely grated

1 tbsp finely chopped flat-leaf parsley

Sea salt and freshly ground black pepper

4 slices wholegrain toast, to serve

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: Place a large non-stick frying pan over a high heat. Add the chorizo slices and cook until crispy on both sides, then remove and drain on kitchen paper.

3: Place the pan back on the heat and spray a few times with oil. Add the onion and cook for 4–5 minutes until softened. Add the garlic and peppers and cook for a further 5 minutes or until the peppers are softened.

4: Stir in the paprika and cook for 1 minute, then stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes, pinto beans and black olives. Stir well and bring to a simmer, stirring occasionally. Cook for 10 minutes or until slightly thickened.

5: Stir in the spinach, cook briefly until just wilted and season with salt and pepper to taste.

6: Divide the mixture between 4 ovenproof dishes and stand them on a baking tray. Create a little well in the middle of each one, crack in an egg and sprinkle it with salt and pepper and a little grated cheese.

7: Bake in the oven for 5 minutes then take out the tray and tuck 3 slices of crispy chorizo into the sauce around each egg. Bake for a further 5–7 minutes or until the white of the egg is cooked completely and the yolk is soft. Sprinkle with the chopped parsley and serve at once, with wholegrain toast

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INGREDIENTS

SERVES: 4

12 thin slices (40g) cooking chorizo sausage

1-cal olive oil spray

1 red onion, finely sliced

2 garlic cloves, thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 yellow pepper, cored, deseeded and thinly sliced

1 tsp sweet smoked paprika

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

400g tin pinto beans or borlotti beans, drained and rinsed

50g pitted black olives, halved

50g baby spinach

4 large free-range eggs

15g Manchego cheese, finely grated

1 tbsp finely chopped flat-leaf parsley

Sea salt and freshly ground black pepper

4 slices wholegrain toast, to serve

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: Place a large non-stick frying pan over a high heat. Add the chorizo slices and cook until crispy on both sides, then remove and drain on kitchen paper.

3: Place the pan back on the heat and spray a few times with oil. Add the onion and cook for 4–5 minutes until softened. Add the garlic and peppers and cook for a further 5 minutes or until the peppers are softened.

4: Stir in the paprika and cook for 1 minute, then stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes, pinto beans and black olives. Stir well and bring to a simmer, stirring occasionally. Cook for 10 minutes or until slightly thickened.

5: Stir in the spinach, cook briefly until just wilted and season with salt and pepper to taste.

6: Divide the mixture between 4 ovenproof dishes and stand them on a baking tray. Create a little well in the middle of each one, crack in an egg and sprinkle it with salt and pepper and a little grated cheese.

7: Bake in the oven for 5 minutes then take out the tray and tuck 3 slices of crispy chorizo into the sauce around each egg. Bake for a further 5–7 minutes or until the white of the egg is cooked completely and the yolk is soft. Sprinkle with the chopped parsley and serve at once, with wholegrain toast

Share this Recipe

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