Flamenco eggs
This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 40minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 40minutes |
Ingredients
- 12 oz potatoes peeled and cut into small dice
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 1 garlic clove crushed
- 1 red pepper deseeded and thinly sliced
- 1 green pepper deseeded and thinly sliced
- 1 yellow pepper deseeded and thinly sliced
- 2 zucchini sliced
- 6 tomatoes cut into chunks
- 2 tbsp fresh oregano or 2 teaspoons dried oregano, chopped
- 4 large eggs
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Parboil the potatoes in a pot of lightly salted boiling water for 5 minutes. Drain and set aside.
- Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2-3 minutes to soften. Add the peppers and zucchini and fry, stirring occasionally, for a further 10 minutes.
- Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6-8 minutes or until all the vegetables are tender.
- Stir in the oregano and season to taste. Make four hollows in the vegetable mixture and break an egg into each hollow. Cover the pan, with a lid or a baking tray, and cook for 8-10 minutes or until the egg whites are set. Serve immediately while piping hot.
Recipe Notes
Cook's tip: Using three different coloursof peppers is very colourful, but if you prefer, you could choose just one variety.
Variations: For a non-vegetarian version, fry about 150 grams chopped back bacon with the onion in step 2. Or, for a spicier flavour, addskinned diced chorizo.' Smoked salmon pieces can also be added at the start of step 4.
Each serving: 14 g protein, 11 g fat of which 2.5 g saturates, 20.5 g carbohydrate, 6.5 grams fibre, 247 Calories
