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| Spanish Potato and Egg Bake |
SERVES 4
PREP 15 minutes
COOK 35 minutes
Ingredients:
- 1 tablespoon vegetable or olive oil
- 1 onion, finely chopped
- 3 all-rounder potatoes (such as desiree), cut into 2cm pieces
- 200g diced bacon
- 1 clove garlic, crushed
- 2 teaspoons smoked paprika
- 400g can diced tomatoes
- 400g can chickpeas, rinsed
- 1 cup boiling water
- 1 large vegetable stock cube
- 4 eggs, at room temperature
- ⅔ cup freshly grated parmesan
- 4 slices white crusty bread, toasted, buttered
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Heat oil in a 2-litre (8-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and stir onion, potato and bacon for 5 minutes or until bacon is golden and crisp. Add garlic and paprika; cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas, the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 10 minutes or until potato is almost tender and sauce has reduced slightly.
- Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle with parmesan.
- Bake for 15 minutes or until eggs are cooked to your liking. Serve with toast.
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