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How to make Spanish baked eggs in bolognaise

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 green banana chilli, deseeded, thinly sliced
  • 1 teaspoon smoked paprika
  • 2 cups Easy bolognaise (see related recipe)
  • 4 eggs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • Sourdough bread, toasted, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced.
  • Step 2 Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes or until softened. Add paprika and bolognaise. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and excess liquid has evaporated.
  • Step 3 Spread into a 4-cup capacity, 5cm-deep, 16cm square ceramic baking dish. Using a spoon, make 4 shallow holes in mixture. Crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
  • Step 4 Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with parsley. Serve with toast.