Cheesy Spanish Baked Eggs

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!!

4.73 from 218 votes

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Course: Main Dish

Cuisine: Spanish

Keyword: Cheddar, Cheese, Eggs, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 People

Calories: 282kcal

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Ingredients

 

MetricImperial

• 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