Spanish Eggs

  • 10 portions

Instructions

  1. Preheat oven to 150°C. Heat olive oil in a pan and fry chorizo and onions on a medium heat for 5-6 minutes.
  2. Add beans, BUITONI Sugo al Pomodoro (Coulis), paprika and water.
  3. Bring to boil and simmer for 5 minutes. Check the seasoning.
  4. Lightly grease 10 ramekins and spoon the tomato mixture to ¾. Make a well in each and crack an egg into the well. Sprinkle salt and pepper on top.
  5. Place ramekins on a tray and bake in oven for 10-15 minutes, or until the whites have cooked.
  6. Serve immediately with the toasted bread of your choice.

Recipe Details

Qty

Unit

Ingredient

Preparation

  Salt/Pepper 

20

mL

Olive oil

 

185

grChorizo

Diced

8

gr

Garlic

Crushed

250

gr

Red Onion

Finely Chopped

260

gr

Mixed Beans

 

500

gr

BUITONI Sugo al Pomodoro (Tomato Coulis) 

2
pinchesSmoked Paprika

 

90

mL

Water

 

10

 Eggs

 

 

 

Parsley Leaves to Garnish

Torn