Basque Eggs (Asda Magazine September 2010)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 305.6
- Total Fat: 21.4 g
- Cholesterol: 259.7 mg
- Sodium: 521.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.2 g
- Protein: 16.4 g
View full nutritional breakdown of Basque Eggs (Asda Magazine September 2010) calories by ingredient
Number of Servings: 2
Ingredients
-
56g M&S Chorizo finely diced
1/2 Med Red Onion, chopped
1 Sweet Red Pepper - or mixed red/yellow/orange deseeded and sliced.
1 small Garlic Clove, crushed
200g Vine ripened tomatoes, roughly chopped
2 Eggs - Extra large, recipe based on 60g per egg.
12g butter unsalted
1/4 level tsp smoked paprika.
Directions
Serves two
1. Pre heat oven to 200C/180C Fan / Gas 6. Cook the chorizo in a dry non stick pan until fat starts to run out.
Transfer to a plate with a slotted spoon, leaving the fat in the pan.
2. Add the onion to the pan and cook until it's soft and starting to brown.
3. Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
4. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
5. Stir in the chorizo, spoon into two individual ramekins and make a hollow on the surface for the egg. You can also make this in a medium baking dish and make two hollows on the surface.
6. Break the eggs into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolkes are still soft.
Number of Servings: 2
Recipe submitted by SparkPeople user BARRYB45.
1. Pre heat oven to 200C/180C Fan / Gas 6. Cook the chorizo in a dry non stick pan until fat starts to run out.
Transfer to a plate with a slotted spoon, leaving the fat in the pan.
2. Add the onion to the pan and cook until it's soft and starting to brown.
3. Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
4. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
5. Stir in the chorizo, spoon into two individual ramekins and make a hollow on the surface for the egg. You can also make this in a medium baking dish and make two hollows on the surface.
6. Break the eggs into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolkes are still soft.
Number of Servings: 2
Recipe submitted by SparkPeople user BARRYB45.