Eggs Flamenco Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian

serves:

4

Skill:

medium

Cost:

cheap

5-a-day:

3

Total Time:

00:45

Prep:

00:05

Cooking:

00:40

Get creative with eggs. This baked dish with peppers, tomatoes, mushroom and sweetcorn is tasty, healthy and easy to make.

Ingredients

  • 4 large eggs
  • 2tbsp (30ml) 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
  • 1tbsp chopped fresh parsley
  • 1 x 198g can sweetcorn, drained

Method

  • Preheat oven to 180°C (350°F, gas mark 4).

  • 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.

  • 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.

  • 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.

  • Place the dish in the oven and bake for 20 minutes or until eggs have set. Serve hot with fresh bread.

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