Spanish veg with eggs (and optional chorizo)

Updated: Feb 17


Here is a plate of vegetable goodness with a Spanish twist. I know I'm always saying how easy stuff is to make, but honestly. My cooking is about fresh ingredients, inexpensive, easy to get hold of and not too cheffy either. The kind of simple meals that anyone can make without any fuss, expensive outlay or culinary skills (that includes me!).

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WHAT YOU NEED: Essentially for two people use:

a very large handful (because it disappears!) of any veg you have in the fridge or greenhouse (I used a few leaves each of spinach, kale and chard)

half a red pepper

half a courgette, half a leek and some shallots which needed using up);

a handful of fresh tomatoes (you can use half a tin if you don't have fresh)

half a small tin of sweetcorn

2 eggs

some seasoning

2 tsp smoked paprika (this is pretty essential)

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chilli flakes

a clove of garlic

plus the option of 50g of chorizo sausage to give it a Spanish feel...

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WHAT YOU DO:

If you're using chorizo fry this in the pan first, chopped up and use the oils from the sausage to cook the veg. Chop the veg up small, fry it all up with the sweetcorn until soft with a tiny bit of the oil from the sausage (if you're doing the veggie version use fresh oil) the garlic and the spices. Add a splash of water to keep it a little loose. Taste and season well. When almost cooked put the veg into an oven proof dish and make a well in the middle. Crack the eggs on top and bake at 180 degrees for 8-10 minutes until the egg is done to how you like it.


This recipe works for breakfast lunch or supper. The colours are amazing and we're all about eating the rainbow aren't we?

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Ross on Wye

Herefordshire

England

 

Weight management, eating behaviour

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