Spanish Baked Eggs with Olive Tapenade and Turkish Bread

Spanish Baked Eggs with Olive Tapenade and Turkish Bread

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 13, 2017.

A classic spanish meal!


Ingredients

SPANISH BAKED EGGS

  • 1 red onion, thinly sliced
  • 1 eggplant, diced 1cm
  • 2 cloves garlic, minced
  • 1½ tablespoons Spanish spice mix
  • 1 can whole peeled tomatoes
  • 1 cup vegetable stock
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon salt
  • 1 courgette, cut in half lengthways then sliced 1cm
  • 4 eggs

TURKISH BREAD

  • 1 Turkish bread

SPINACH SALAD

  • 50g feta cheese (reserve 2 teaspoons for Spanish baked eggs)
  • ½ bag baby spinach leaves

TO SERVE

  • 1 pottle veggie green olive tapenade

Steps

  1. oven to 220°C
  2. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat. Cook onion and eggplant for about 5 minutes, stirring only a few times to allow the eggplant to caramelise. Add another drizzle of oil, garlic and Spanish spice mix and cook a further 3 minutes, until fragrant.
  3. Reduce heat to medium, add canned tomatoes, stock, sugar, balsamic vinegar and salt. Simmer for about 4 minutes, until thickened slightly, using a wooden spoon or fork to roughly crush tomatoes as sauce simmers. Add courgette to the pan and cook a further 1 minute. Season to taste.
  4. Use a spoon to create 4 small holes or ‘wells’ in sauce mixture (leave enough space between each ‘well’ for eggs to spread). Crack eggs into each ‘well’. Transfer pan to oven and bake for about 5 minutes, until eggs are just set. If you don’t have an oven-proof fry pan, transfer to a baking dish before adding eggs.
  5. While eggs bake, slice Turkish bread 1cm and toss with a drizzle of oil on prepared tray. Bake (on rack below eggs) for about 5 minutes, until golden.
  6. Crumble feta (reserving 2 teaspoons) into a medium bowl. Add spinach and a drizzle of olive oil. Season with salt and pepper and toss to combine. Sprinkle reserved feta over top of the Spanish baked eggs.
  7. spoon Spanish baked eggs onto plates and dollop over green olive tapenade. Serve spinach salad and Turkish bread on the side.

Nutritional Information

Energy 2345 kj
560 kcal
Protein 29.6g
Carbohydrate 60.6g
Fat 19.9g