Spanish-style poached eggs
(from Elyce123’s recipe box)
Source: delicious. December 2003
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
Categories: December
Ingredients
- 125ml olive oil
- 1 onion, chopped
- 2 potatoes, diced small
- 2 carrots, diced small
- 1 garlic clove, crushed
- 500g (about four medium) courgettes, cut into 1cm pieces
- 375ml tomato passata
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 4 free-range eggs
- 4 tbsp grated Parmesan
Directions
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Place the oil in an ovenproof casserole dish or large frying pan over a low heat. Add the onion, potato and carrot and cook until the vegetables start to turn golden. Add the garlic and courgette and cook, stirring, for 5 minutes. Stir in the passata, oregano, vinegar and 300ml of water. Season. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally until thickened.
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Make four small indents in the casserole and break in 4 eggs. Partially cover and cook for 10 minutes or until the eggs have set. Sprinkle with Parmesan and serve from the pan with crusty bread.