A hearty vegetarian dish; stir through crispy fried chorizo for a fiery kick.
Ingredients
- 1 tbsp olive oil
- 3 tbsp ready-chopped shallots or 2 shallots, finely chopped
- 1 tsp sweet paprika
- 200g waxy potatoes, diced into 1cm cubes
- 350g jar tomato and chilli sauce
- 3 Sacla Oven Roasted Tomatoes with Chilli,
- roughly chopped
- 60g young spinach
- 2 large free-range eggs
- A handful of ready-made fresh breadcrumbs
- A small handful of fresh flatleaf parsley leaves, finely chopped
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat olive oil in a large pan and fry shallots until softened.
- 2. Add sweet paprika and stir through potatoes. Fry, stirring, for 10 minutes, adding a splash of water if they stick. Pour over a jar of tomato and chilli sauce and the Oven Roasted Tomatoes with Chilli and bring to a simmer.
- 3. Stir through spinach leaves to wilt, and spoon between 2 x 350ml ovenproof dishes. Crack 1 large free-range egg into the centre of each dish and pop into the oven for 12 minutes.
- 4. Meanwhile, heat a splash of olive oil in a pan and fry the breadcrumbs until crisp. Stir through fresh flatleaf parsley leaves. When the baked eggs are ready, scatter with the breadcrumbs to serve.
Chef's tip
Stir through crispy fried chorizo for a fiery kick.