Cheesy Spanish Baked Eggs is a simple variation on the traditional Spanish dish. This vegetarian recipe is packed with flavours and so quick to cook. The ease of this dish is that everything goes into a single pan and then in the oven it goes. If you don’t have an oven proof pan then a large dish is ideal. While the original doesn’t use cheese, but it add a new texture and goes so well with the tomatoes.
Cheesy Spanish Baked Eggs
An amazing dish with a lovely warmth and it has melted cheese on top so must be good!!
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Servings: 2 People
Calories: 282kcal
Ingredients
- 1 medium onion peel/dice
- 2 cloves garlic peel/mince
- ½ large red chilli finely sliced
- ½ medium red bell pepper dice
- ½ medium yellow bell pepper dice
- ½ cup sweetcorn
- ½ inch ginger grated
- 2 tbsp sherry vinegar
- 4 large tomatoes dice
- 4 large eggs free range
- 100 g cheddar grated
- salt to taste
- ground pepper to taste
- 6 leaves basil slice
- 1/3 bunch coriander chop
- 1 tbsp olive oil
Instructions
- Place a solid pan over a high heat and add the oil.1 tbsp olive oil
- When the oil is hot, add the onions and fry for 2 – 3 minutes until they are lovely and soft.1 medium onion
- Add the garlic, peppers, ginger and chilli and stir to combine. Continue to cook for a further 5 minutes or until everything has softened. Don’t forget to stir frequently so nothing sticks.2 cloves garlic, ½ large red chilli, ½ medium red bell pepper, ½ medium yellow bell pepper, ½ inch ginger
- Turn on your oven an preheat to 190C/375F/Gas Mark 5.
- Add the sweetcorn and tomatoes and stir again before adding the sliced basil and coriander.½ cup sweetcorn, 4 large tomatoes, 6 leaves basil, 1/3 bunch coriander
- Finally add the sherry vinegar for that crispness and stir for a final time.2 tbsp sherry vinegar
- Pour everything into an ovenproof serving dish.
- Using the back of a spoon, depress the filling in 4 places and crack an egg in each one.4 large eggs
- While its not traditional, sprinkle the grated cheddar over the dish but lightly on the eggs.100 g cheddar
- Season with salt and black and add to the middle shelf of the oven for 10 – 12 minutes or until the eggs are cooked to your preference.salt, ground pepper
- Serve hot with a warmed baguette and enjoy.
Nutrition
Calories: 282kcal | Carbohydrates: 18g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 248mg | Potassium: 701mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2681IU | Vitamin C: 84mg | Calcium: 239mg | Iron: 2mg