Tuesday: Eggs Flamenco
Get creative with eggs. This baked dish with peppers, tomatoes, mushroom and sweetcorn is tasty, healthy and easy to make.
Serves: 4
Prep time: 10 mins
Cooking time: 30-35 mins
4 large eggs
30ml/2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 red pepper, de-seeded and chopped
4 plum tomatoes, skinned and sliced
100g/4oz mushrooms, wiped and finely sliced
Salt and pepper
15ml/1 tbsp chopped fresh parsley
1 x 198g can sweetcorn, drained
1. Preheat oven to 180°C (350°F / gas mark 4).
2. In a large frying pan, heat the olive oil. Add the onion and garlic and saute until soft but not brown. Add the red pepper to the pan and fry for a further 10 mins.
3. Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweetcorn and remove the frying pan from the heat.
4. Pour the mixture into an ovenproof baking dish. Using the back of a spoon, make 4 small depressions in the vegetable mixture and break an egg into each depression.
5. Place the dish in the oven and bake for 20 minutes or until eggs have set. Serve hot with fresh bread.
British Lion eggs are looking for someone with the 'Eggs Factor' who can cook eggs well and with panache. A £5,000 prize is up for grabs plus the chance to become the face of eggs. To enter please visit the website www.eggrecipes.co.uk/eggsfactor
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Wednesday's recipe: Quick fish pie
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By Anna Penniceard
Average rating:
Rob, 4 months
Very simple to make and we really enjoyed it after a hard day's work. I added a dash of balsamic vinegar to the tomato mixture which helped the flavour. But keep watching those eggs in the oven - they'll be overcooked if you don't keep your eyes on them!
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