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Brunch · Spanish

Baked Eggs with Peppers and Peas (Huevos a la Flamenca)

35 min Serves 4 ~246 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 4 large eggs
  • 1 red pepper, diced
  • 1 green pepper, sliced
  • 100 g frozen peas
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 400 g tomato passata
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
246 kcal
Protein
12.6 g
Carbohydrate
14.9 g
of which sugars
10.2 g
Fat
14.2 g
of which saturates
3.2 g
Fibre
4.6 g
Salt
0.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in an ovenproof frying pan and soften the onion, peppers and garlic for 10 minutes.

  2. 2

    Stir in the passata and peas and simmer for 8 minutes until thickened.

  3. 3

    Season well, then make four small wells in the sauce and crack an egg into each.

  4. 4

    Transfer to the oven and bake for 10-12 minutes until the egg whites are set but the yolks still soft.

  5. 5

    Serve straight from the pan with crusty bread.

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