Spanish Style Baked Eggs

[Guest guest]

This was tonight's dinner and was pretty good - a bit like ratatouille but

without aubergine (eggplant) which I may add next time I make it.

Carolyn

 

* Exported from MasterCook *

 

Spanish Style Baked Eggs

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Tried and True

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 onion -- peeled and roughly chopped

2 red pepper -- deseeded, cut into chunks

2 courgette -- sliced into half moons

2 cooked potatoes -- cut into chunks

2 cloves garlic -- peeled and finely chopped

1 teaspoon smoked paprika plus extra to sprinkle

3 stems fresh rosemary

14 ounces can chopped tomatoes

1/4 pint hot vegetable stock

freshly ground black pepper

4 medium eggs

 

Preheat oven to 180C/Fan 160C/Gas 4 10 mins before cooking.

 

Saute the onion for 5 mins, then add the pepper, courgette, potato and

garlic and cook for 3 min.

 

Add the paprika, then cook for 1 minute. Tear the leaves off the rosemary

stems, add to the pan then stir in the chopped tomatoes, the stock and the

pepper. Bring to the boil, and boil for 3 mins. Transfer to shallow

ovenproof dish, cover with foil and bake in the oven for 30 min.

 

Make four shallow dips in between the vegetables and drop an egg into each

one. Sprinkle the eggs with extra paprika, then return the dish, uncovered,

to the oven and bake for 15 mins or until the eggs are set.

 

Serve with hot garlic bread, if liked.

 

Source:

" Take a Break Magazine, January 2007 "

S(Formatted for MC9):

" ziggydusty, January 2007 "

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Per Serving (excluding unknown items): 140 Calories; 8g Fat (50.5% calories

from fat); 8g Protein; 10g Carbohydrate; 3g Dietary Fiber; 187mg

Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2

Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0