Spanish Eggs
CAL P/SERVE
342
kJ P/SERVE
1430
FAT P/SERVE
16.5g
SODIUM P/SERVE
726g
This breakfast dish is fantastic served with a slice of crusty multigrain toast.
Ingredients
- 1 tsp. olive oil
- 1/2 onion, diced
- 1/3 chorizo, sliced
- 1/2 can tomatoes, diced
- 1 can red kidney beans, drained & rinsed
- 2 eggs
- 1 tsp. smoked paprika
- 1 tsp. cumin, ground
- 1/4 cup water
- Sprinkle rosemary
- S & P to taste
Method
- Preheat oven to 200C.
- In a non-stick frypan, (we used a suitable one to go into the oven), heat olive oil and sauté onion & chorizo for 5 minutes. Add red kidney beans then paprika, cumin and rosemary. Stir for a couple of minutes then add the canned tomato and water bringing the heat down to a simmer. Season with salt and pepper and cook 5 minutes.
- If you are using a pan that can go into oven, crack 2 eggs into beans and cover with foil and place into oven. Otherwise use a small oven proof dish, transfer beans to dish and crack eggs on top.
- Cook for 15 minutes or less if you like runny eggs. Take off foil half way through.
- Place on table to serve.
Nutrition Table
Servings: 2
Serving size:356g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1430 kJ | 400 kJ |
| 342 Cal | 96 Cal | |
| Protein | 20.7 g | 5.8 g |
| Fat, total | 16.5 g | 4.6 g |
| - Saturated | 5.2 g | 1.4 g |
| Carbohydrate | 22.1 g | 6.2 g |
| - Sugars | 8.6 g | 2.4 g |
| Sodium | 726 mg | 204 mg |
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