Name: Spanish egg ragout
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 red onion, finely chopped; 1 red capsicum, diced; 1 yellow capsicum, diced; 1 chorizo sausage, sliced; 1/2 teaspoon smoked paprika; 2 x 420g cans diced whole peeled tomatoes; 4 eggs; salsa, chopped parsley and freshly cracked pepper to serve

Spanish egg ragout

This Spanish egg ragout recipe is so delicious and versatile you can enjoy it for breakfast, lunch or dinner. Serve with lots of crusty bread, or dig in as is for a gluten-free meal

Ingredients

2 tablespoon olive oil

1 red onion, finely chopped

1 red capsicum, diced

1 yellow capsicum, diced

1 chorizo sausage, sliced

1/2 teaspoon smoked paprika

2 x 420g cans diced whole peeled tomatoes

4 eggs

salsa, chopped parsley and freshly cracked pepper to serve

Method

1.Heat olive oil in a frying pan and sauté red onion, red capsicum, yellow capsicum, chorizo sausage and smoked paprika. Cook for 4-5 minutes until soft and fragrant.

2.Add canned tomatoes and season well.

3.Simmer for 5 minutes, then crack eggs over the top and simmer, covered, until set and cooked to your liking. Serve with salsa, parsley and pepper.

PER SERVE: Energy: 321kcal, 1344kj Protein: 15.5g Fat: 22.2g Saturated fat: 7.5g Cholesterol: 225.3mg Carbohydrate: 12.9g Fibre: 5.1g Sodium: 567.5mg
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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