FLA­MENCO EGGS

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES COOK 30 MIN­UTES

200g piece Span­ish salami

½ tea­spoon ex­tra vir­gin olive oil

1 red onion, halved, cut into thin wedges

2 gar­lic cloves, crushed

1 tea­spoon smoked pa­prika

800g can crushed toma­toes

2 ta­ble­spoons tomato paste

400g can but­ter beans, drained, rinsed

½ cup frozen peas

½ x 260g jar char­grilled cap­sicum, drained

4 eggs

2 ta­ble­spoons chopped fresh flat-leaf pars­ley leaves Char­grilled crusty bread, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. 2 Cut ½ the salami into 1cm pieces. Heat oil in a large fry­ing pan over medium-high heat. Add the onion and chopped salami. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til onion soft­ens. Add the gar­lic and pa­prika. Cook for 1 minute or un­til fra­grant. Add the toma­toes and tomato paste. Bring to the boil. Re­duce heat to medium. Sim­mer for 5 min­utes or un­til mix­ture thick­ens. Stir in beans. 3 Thinly slice the re­main­ing salami. Spoon tomato mix­ture into a 5cm-deep, 18cm x 28cm oval roast­ing pan. Top with the peas, cap­sicum and sliced salami. Make 4 in­dents in mix­ture. Work­ing one at a time, crack an egg into a small bowl and pour into an in­dent. Bake for 12 to 15 min­utes or un­til the eggs are cooked to your lik­ing. Sprin­kle with pars­ley. Serve with char­grilled bread. NUTRI­TION: (per serve) 2215kj; 25.8g fat; 8.2g sat fat; 28.6g pro­tein; 40.5g carbs; 9.3g fi­bre; 272mg chol; 1687mg sodium.

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