Ah Baked Eggs Spanish Style, I love this either as a supper dish or a weekend laze about brunch, especially if you just happen to have a little hangoverette. It is comfort food at its best.
Although there seems to be lots of ingredients it is really simple to make, really just a case of chop and toss!
You will need;
2 eggs
6 small tomatoes
1 small courgette
1 red pepper
1/4 red chilli
1 cup sweetcorn
1/4 green chilli
1cm ginger grated
2 cloves garlic
1/2 onion
Basil
Corriander
Sherry vinegar or sherry
1tbsp Olive oil
First heat your olive oil in a heavy based pan. While that is warming start chopping that veg. You want everything diced, and lovely and colourful it looks too!
Start by tossing the onions into the pan and softening them, add the garlic, chillis, pappers and ginger. Stir and cook until everything is softened. Add the tomatoes and the sweetcorn.
Chop or tear the basil and corriander and add to the pan. Now add a good slug of the sherry vinegar or sherry.
Tip everything into an ovenproof bowl. Press down two indents and break your eggs in so that they sit nicely in the hollows you’ve just made. Season with salt and papper and pop into a medium hot oven for about 10 minutes or until eggs cooked to your liking.
Careful as you take this out of the oven, serve with hunks of crusty bread.
Enjoy the comforting, warming and fabulous sunshine in a bowl, yum!
Karon x
Leave a Reply