Name: Spanish baked eggs in bolognaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: spanish
Ingredients: 36.40 gm extra-virgin olive oil; 1 green banana chilli, deseeded, thinly sliced; 2.50 gm smoked paprika; 500.00 ml Easy bolognaise (see related recipe); 4 eggs; 40.00 ml chopped fresh flat-leaf parsley leaves; Sourdough bread, toasted, to serve

Spanish baked eggs in bolognaise

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Transform leftover spaghetti bolognaise into a flavorful and spicy Spanish dish.

Ingredients:

36.40 gm extra-virgin olive oil
1 green banana chilli, deseeded, thinly sliced
2.50 gm smoked paprika
500.00 ml Easy bolognaise (see related recipe)
4 eggs
40.00 ml chopped fresh flat-leaf parsley leaves
Sourdough bread, toasted, to serve

Instructions:

Preheat your oven to 180°C (160°C fan-forced).
Heat half the oil in a non-stick pan over medium-high heat. Sauté chilli for 3-4 minutes until softened. Stir in paprika and bolognaise, then cook for another 3-4 minutes until heated through and excess liquid evaporates.
Spread the mixture evenly in a 4-cup, 5cm-deep, 16cm square ceramic baking dish. Use a spoon to create 4 shallow holes in the mixture. Crack 1 egg into each hole, season with salt and pepper, and drizzle with the remaining oil.
Bake until eggs reach desired doneness, about 10 to 12 minutes. Garnish with fresh parsley and enjoy with toast.

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