1 tipSunday Eggs
Method
- 1Heat oil in a medium cast iron frying pan over medium heat. Add onion. Season with salt and pepper. Cook, stirring occasionally, for about 3-4 minutes, or until softened. Add garlic and paprika. Cook, stirring for a further 1-2 minutes.
- 2Add tomatoes in a single layer and season with salt and pepper. Top with spinach and cook, covered for 2-3 minutes, or until wilted.
- 3Make four small indents. Crack eggs into each indent. Cover with lid. Cook for a further 3-4 minutes, or until eggs are cooked to your liking. Remove lid and remove pan from heat.
- 4Drizzle eggs with pesto, scatter with parmesan and season with extra paprika and salt and pepper. Garnish with parsley. Serve with toasted baguette.
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Ingredients
Main ingredients
4 Cloves Garlic (roasted)
2-3 tbsp Extra Virgin Olive Oil
1 Red Onion (thinly sliced)
Sea Salt flakes (to taste)
Cracked Black Pepper (to taste)
2 Vine-Ripened Tomatoes (sliced)
60 g Baby Spinach Leaves
4 Eggs
1/2 tsp Smoked Paprika (plus extra to serve)
Basil Pesto (to serve)
Finely grated Parmesan (to serve)
Torn fresh Parsley leaves (to serve)
Toasted Baguette slices (to serve)
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For roasted garlic, place unpeeled garlic in a sheet of foil and wrap to enclose. Roast in the oven at 180C (fan-forced) for about 20 minutes, or until very soft. Squeeze flesh from skin.
For roasted garlic, place unpeeled garlic in a sheet of foil and wrap to enclose. Roast in the oven at 180C (fan-forced) for about 20 minutes, or until very soft. Squeeze flesh from skin.
