Sunday Spanish Baked Eggs


Preparation: 10 minutes     Cooking Time: 20-25 minutes    Serves: 4

4 eggs
1 can organic diced tomatoes
1 can organic cannellini or kidney beans (pour into a colander and rinse/drain)
1 small onion, diced
1 clove garlic, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
Chopped coriander to garnish

1. Pre-heat oven to 200C.

2. Heat olive oil in a medium sized pan. Add onion cook over low-medium heat until tender. Add garlic and spices, cook for another minute, then add tomatoes, beans and cook over medium heat for 10 minutes, stirring carefully so that the beans do not break up.  The mixture will reduce slightly, if it becomes a little dry add a few tablespoons of water.

3. Remove the mixture and transfer into a claypot or ceramic tapas dish. Poke four indents into the surface and drop in an egg into each individual indent.

4. Pop into the oven for 10-15 minutes until the egg whites are set and the yolks cooked to your preference.  Sprinkle with coriander. Enjoy!


Back to top