Country-Style Tomato Baked Eggs

  This dish is perfect for Fridays, end of the week, when I’m too tired to even lift a finger.

It is quick to prepare and easy to make.

Elmer and Tatay get second serves whenever I serve this. That is a good sign that they like it. Really.

The marriage of the Spanish chorizo and cherry tomatoes is just exotic. The beans make it extra filling while the coriander adds a bit of twist. The eggs tie in the dish together.

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Ingredients:
1 tbsp olive oil
3 Spanish chorizo, chopped
1 brown onion, finely chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 can (400 g) red bean
1 can (400 g) butter bean
2 cans (400  g/can) cherry tomatoes
1 handful fresh coriander
4 eggs

Procedure:
1. Preheat oven to 180 degrees C. Heal oil in a heavy-based frying pan over median heat. Add chorizo and onion. Cook for about 8 minutes or until onion is just tender. Add cumin, coriander and paprika. Stir and cook for 1 minute. Pour canned beans and tomatoes over mixture and bring to a boil. Then turn the heat off.
2. Rough chop half of the coriander and stir into tomato mixture. Form 4 indentions in tomato mixture with the back of a spoon. Crack an egg into each indention. Cover pan with a tight fitting lid or foil. Place in oven for 15 minutes. Remove cover and cook for 5 minutes or until egg while is just cooked. Sprinkle with remaining coriander leaves.

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 I served mine with crusty bread and Carbonara.

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 TGIF!


Notes:

1. I used canned Mutti cherry tomatoes. I once used diced tomatoes, it turned out too runny.
2. You can use any kind of canned beans. I use whatever is on sale.
3. If you want to make it more exciting, add in 1-2 chopped fresh chilli.

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