Eggs baked on top of a rich tomato-based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.
Recipe created by Fiona Hunter, nutrition consultant, writer & broadcaster, to celebrate Spanish Olive Festival, which took place last month in London and was organized by Olives from Spain and Nudge PR.
Recipe serves: 2
Preparation time: 15 minutes
Cook time: 25 minutes
- 75g pitted black Spanish olives e.g. Hojiblanca or Cacereña, roughly chopped
- 1 tbsp Spanish olive oil
- 1 red pepper, de-seeded and roughly chopped
- 1 large red onion, peeled and thinly sliced
- 2 cloves of garlic, crushed or finely chopped
- ½ tsp of smoked paprika
- 100g chorizo, diced
- 2x 400g can chopped tomatoes
- 1 tbsp tomato purée
- 4 medium eggs
- Salt and freshly ground black pepper to taste
- Handful fresh parsley, chopped
- Crusty bread to serve
Preheat the oven to 200°C/ 180°C fan/ gas mark 6.
Heat the oil in a non-stick, ovenproof frying pan.
Add the onion and sauté over a medium heat for 4-5 minutes or until the onions are soft. Add the pepper, garlic and paprika continue cooking for 2 minutes.
Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until the mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.
Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow, repeat with each egg.
Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny.
Scatter over the parsley and serve with crusty bread.
Cooks tip: To make this a more substantial meal and boost the fibre content add a can of chickpeas.