Lunch/Dinner

Spanish Eggs

This is properly filling, so get this recipe out when you need sustaining! I find it a good one to cook near to shopping day, as so many of the ingredients are from the store cupboard.


Ingredients

  • 8 Eggs
  • 2 tins of Tomatoes
  • 2 cloves Garlic chopped finely
  • 1 Onion finely chopped
  • 1 red chilli finely diced
  • 1 red pepper and 1 green pepper sliced
  • 1 tsp smoked sweet paprika
  • 250g Butter Beans
  • 250g Pinto Beans
  • 250g Cannellini Beans
  • Large Bunch of coriander roughly chopped
  • 1/2 tps Olive Oil
  • Rocket Salad to Serve

Preheat oven to 180 degree. Heat the oil and sweat the onion and garlic, without colouring a wide, oven proof dish. Add the chill and peppers and continue to sweat to soften. Add the paprika and cook for a further 1-2 minutes. Add both tins of tomatoes and bring to a boil. Add all of the beans and heat through thorough. Take off the heat and make 8 "indents" in to the pepper/tomato mixture. Crack the eggs in and place carefully in the oven. Bake for 8-12 minutes, depending on how set you want your eggs. Serve two eggs per portion and sprinkle over the coriander to serve.

Serves 4

Calories Per Serving 331
Carbohydrate 29g
Protein 24g
Fat 13g