4 eggs
500g potatoes, peeled and diced into 2.5cm cubes
2 tablesp. rapeseed or olive oil
1 red onion, peeled and finely diced
150g bacon lardons or streaky rashers, diced
2 garlic cloves, peeled and crushed
½ teaspoon smoked paprika
400g tin of chopped tomatoes
A pinch of sugar
1 red pepper, deseeded and cut into strips
100g of peas
Salt and freshly ground black pepper
Bookmark Recipe
Spanish Style Eggs with Peppers and Bacon
4 people
40 min
Nutrition per serving
-
kcal336kcal
-
protein17g
-
total fat18g
-
saturates4.7g
-
iron3.2mg
-
carbs28g
Ingredients
Main
4 eggs
500g potatoes, peeled and diced into 2.5cm cubes
2 tablesp. rapeseed or olive oil
1 red onion, peeled and finely diced
150g bacon lardons or streaky rashers, diced
2 garlic cloves, peeled and crushed
½ teaspoon smoked paprika
400g tin of chopped tomatoes
A pinch of sugar
1 red pepper, deseeded and cut into strips
100g of peas
Salt and freshly ground black pepper
Method
Copy TextTo cook: Heat a little oil in a large frying pan, approximately 28cm, over a medium heat. Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft. Stir regularly. Transfer the potatoes to a dish.
Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy. Turn down the heat if they begin to burn. Stir through the garlic and smoked paprika and cook for another minute.
Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan. Cook for 5 minutes on a low heat, stirring occasionally.
Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.
To serve: Bring the dish to the table and let everyone help themselves.
The Quality Mark & You
Learn moreMethod
Copy TextTo cook: Heat a little oil in a large frying pan, approximately 28cm, over a medium heat. Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft. Stir regularly. Transfer the potatoes to a dish.
Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy. Turn down the heat if they begin to burn. Stir through the garlic and smoked paprika and cook for another minute.
Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan. Cook for 5 minutes on a low heat, stirring occasionally.
Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.
To serve: Bring the dish to the table and let everyone help themselves.
Spanish Eggs with Peppers and Bacon
