Recipe of the Month Spanish Baked Eggs
An Easter breakfast with a continental twist
Preparation time: 15 minutes
Preheat the oven to 200°C, gas mark 6. Use a frying pan with an ovenproof handle. Heat the Cooking time: 25 minutes olive oil, then add the onion and chopped Serves: 2 chorizo. Soften for 5 minutes. Add the peppers and cook for a further 2-3 minutes until they soften too. Stir in the crushed garlic and sweet Preparati Ingredients smoked paprika, cook for another 1 minute. Cooking Pour in the tomatoes and add the capers, lower t 2 tbsp olive oil the heat and simmer for 10 minutes, until the Serves: 2 1 onion, finely sliced tomatoes reduce and thicken a little. 120g Chorizo, sliced Make two or four wells in the thick sauce and 1 yellow pepper, finely sliced gently crack an egg into each. Ingredien 1 orange or red pepper, finely sliced Place the pan into the preheated oven for 10 2 cloves garlic, crushed 2 tbsp minutes, or until the whitesoliv are set but the yolks are still runny. ½ tsp sweet smoked paprika 1 onion, fi 400g can chopped tomatoes Towards the end of the cooking time, toast the 120g Chor bread. 1 tbsp capers (optional)
1 w 2 large eggs (4 if you’re really hungry!)yello Removes the eggs from the oven, scatter with p the parsley and serve with the toasted bread, o 1 2 tbsp fresh chopped flat-leaf parsley orange drizzled with a little olive oil. 2 thick slices of bread 2 cloves g Please mention Shepperton ½ Matters when responding to adverts
tsp swee www.villagematters.co.uk 34 400g can c
