Brunch

Basque Eggs (Asda Magazine September 2010) is for Breakfast, Snack.

Basque Eggs (Asda Magazine September 2010) takes 10 minutes to prepare.

Basque Eggs (Asda Magazine September 2010) takes 20 minutes to cook.

Basque Eggs (Asda Magazine September 2010) makes 2 servings.

The ingredients for Basque Eggs (Asda Magazine September 2010) are:

56g M&S Chorizo finely diced
1/2 Med Red Onion, chopped
1 Sweet Red Pepper - or mixed red/yellow/orange deseeded and sliced.
1 small Garlic Clove, crushed
200g Vine ripened tomatoes, roughly chopped
2 Eggs - Extra large, recipe based on 60g per egg.
12g butter unsalted
1/4 level tsp smoked paprika.

Here is how you make Basque Eggs (Asda Magazine September 2010):

Serves two1. Pre heat oven to 200C/180C Fan / Gas 6. Cook the chorizo in a dry non stick pan until fat starts to run out.Transfer to a plate with a slotted spoon, leaving the fat in the pan.2. Add the onion to the pan and cook until it's soft and starting to brown.3. Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.4. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.5. Stir in the chorizo, spoon into two individual ramekins and make a hollow on the surface for the egg. You can also make this in a medium baking dish and make two hollows on the surface.6. Break the eggs into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolkes are still soft.Number of Servings: 2Recipe submitted by SparkPeople user BARRYB45.

The nutritional information for Basque Eggs (Asda Magazine September 2010) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 305.6

• Total Fat: 21.4 g
• Cholesterol: 259.7 mg
• Sodium: 521.1 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 3.2 g
• Protein: 16.4 g

Basque Eggs (Asda Magazine September 2010) is Spanish cuisine.

The dietary needs meet for Basque Eggs (Asda Magazine September 2010) is Low Carb