Spanish Eggs

We had a very simple supper last night, having spent the earlier part of the day stuffing ourselves with popcorn (watching the Avengers movie) and Chicken (at Nandos, celebrating Harry’s 16th birthday). So, for a very healthy mix of vegetables and protein, here is how you make my version of Spanish Eggs….

Chop a large onion
Fry slowly in a couple of tablespoons of olive oil
Chop a couple of peppers (red and yellow if possible)
Throw in with the onions
Finely slice at least one clove or garlic per person (I used 5 large cloves)
Throw in with the onions and peppers
Simmer, with the lid on, for 5 more minutes or until soft
Add a teaspoon or two of smoked paprika
Open and drain a can of cannellini beans (or similar) and add
Open a tin of chopped tomatoes and add half (you don’t want it too watery)
Add seasoning to taste
Transfer to an oven dish (a Spanish earthenware dish if you have one)
Make indentations in the mix and crack eggs into the hollows (one per person)
Put in the oven on a medium heat for 10 minutes or until the egg whites are no longer translucent
For the last few minutes in the oven, warm up some nice Italian Bread
Serve with good olive oil



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