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Spanish Eggs

Spanish Eggs

Paprika, a rich spice made from sweet peppers, adds a distinct flavour and colour to any dish. The quintessential Spanish spice it complements the flavour of capsicum and chorizo in this hearty, easy meal.

Spanish Eggs

Serves 4

1 tbsp oil

2 chorizos, skin removed, finely chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

1 red capsicum, deseeded, chopped

1 green capsicum, deseeded, chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoky paprika

800g chopped italian tomatoes

salt and pepper, to season

4 eggs

¼ cup parsley leaves, chopped, to serve

1 Preheat oven to 180C. Heat 2 tsp of the oil in a frying pan over medium heat. Add chorizo and cook until golden. Transfer 
to a bowl. Add remaining oil, onion, garlic and capsicums to pan.

2 Cook for 4 minutes. Add cumin, coriander and paprika. Stir 
and cook for 1 minute or until aromatic. Return chorizo to pan with tomato and bring mixture to the boil. Reduce heat 
and simmer for 2 minutes. Season with 
salt and pepper.

3 Spoon mixture into 4 
1-cup ramekins. Break an egg into each ramekin. Bake for 15 minutes or until eggs are just set. Sprinkle with parsley. Serve.

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