Gino D’Acampo’s Flamenco eggs with Bellaverde broccoli Recipe

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  • Nut-free

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

3

Prep:

10 min

Cooking:

10 min
(may take an extra 5 mins)

Nutrition per portion

RDA
Calories 265 kCal 13%
Fat 18.8g 27%
  -  Saturates 4.1g 21%
  -  of which Sugars 7.6g 8%
Salt 0.63g 11%

I’m a Celebrity’s Gino D’Acampo has created this speedy weekday meal using tender Bellaverde broccoli – delicious!

Ingredients

  • 200g bellaverde® broccoli
  • 45ml/3tbsp olive oil
  • 1 medium onion, finely sliced
  • 1 medium aubergine, cut into small cubes (about 1cm)
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 (400g) can chopped tomatoes
  • 5 fresh basil leaves, chopped
  • 50g/2oz pitted Kalamata olives
  • 4 medium eggs
  • 25g/1oz freshly grated Parmesan cheese
  • salt and freshly ground black pepper

Method

  • Heat the oil in a 25cm diameter frying pan, add the onion, aubergines and pepper and sauté for 6-8 mins until soft and browned, stirring occasionally. Season with salt and pepper.

  • Meanwhile, wash the bellaverde® and prepare by trimming the base of the spear and chopping the remaining into 3cm pieces.

  • Pour the tomatoes in the frying pan with the bellaverde®, basil and olives. Cover the pan with a baking tray or lid and cook, over a medium heat for 4-5 mins or until all the vegetables are tender. Meanwhile, preheat the grill. 

  • Use a spoon to make four hollows in the tomato mixture and very gently break one egg into each. Recover the pan and cook over a medium heat for 2 mins. Remove the lid, sprinkle over the Parmesan and cook under the grill for 2-3 mins or until the eggs are cooked as you like them. Serve immediately with  warm crusty bread.

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Top Tip

Gino says: 'Bellaverde is slightly sweeter than other broccoli, so is more appealing to kids'