Monday 28 October 2013
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Sunday 27 October 2013
Spanish baked eggs
This meal was so amazing! I was so happy how good they turned out considering it was the first time I have made it.
Ingredients
Olive oil
Sweet potato peeled and cut into small cubes (400g)
1 red onion
3 cloves garlic
1 red chili chopped
800g diced tomato (I used fresh tomato's, you can use cans if you want)
1 tablespoon of sugar and salt
2 tablespoon chopped parsley
1 tablespoon dried oregano
4 Large free range eggs
400g cannellini beans (rinse and drain)
Ingredients
Olive oil
Sweet potato peeled and cut into small cubes (400g)
1 red onion
3 cloves garlic
1 red chili chopped
800g diced tomato (I used fresh tomato's, you can use cans if you want)
1 tablespoon of sugar and salt
2 tablespoon chopped parsley
1 tablespoon dried oregano
4 Large free range eggs
400g cannellini beans (rinse and drain)
METHOD
Preheat oven to 180°C.
Heat the oil in a large oven-proof frying pan. Add potatoes and surety till they soften. Remove potato into a bowl
Cook onion then add chili and garlic once onion is pretty much cooked. Return the potatoes to the pan.
Add tomatoes and simmer for 5 minutes. Stir though parsley and oregano, salt & sugar and finally add cannellini beans. Make 4 indentations in the mixture and crack an egg in each. Cover with foil and bake for 10 minutes.
Heat the oil in a large oven-proof frying pan. Add potatoes and surety till they soften. Remove potato into a bowl
Cook onion then add chili and garlic once onion is pretty much cooked. Return the potatoes to the pan.
Add tomatoes and simmer for 5 minutes. Stir though parsley and oregano, salt & sugar and finally add cannellini beans. Make 4 indentations in the mixture and crack an egg in each. Cover with foil and bake for 10 minutes.
Serve with crispy multi grain bread to eat with the sauce.
Enjoy xx
Saturday 26 October 2013
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