Recipe: Spanish-style baked eggs (Vegetarian) (Curtis Stone)

Any dish with eggs as the main star will likely get my attention. I have heard and read quite a lot about "Spanish-style baked eggs" so I was most interested to try out Curtis Stone's version of it. Plus the recipe here suggests that this could be prepared in under 10 minutes. Quick recipes = my favorite!.

Spanish-style baked eggs

Curtis Stone's Spanish-style baked eggs contains chorizo, but I did not have time to get nice chorizo from Ben's Independent Grocer, so I decided to improvise and make a vegetarian version using sliced grey oyster mushrooms. I also put in an extra egg for Baby C and grated some Parmesan cheese over the baked eggs. One thing to note is that the original recipe states that you bake the eggs (covered with foil) for only 3 minutes, but at 3 minutes the eggs were barely cooked, so I would suggest cooking it for at least 8-10 minutes until the egg white has set. The egg yolk will still be runny at this point. You can also omit the tin foil.

Healthy and delicious

So did we like it? Yes, very much! It is a great way to enjoy eggs, we love the appetizing tangy tomato sauce with a tinge of spiciness from the jalapeno chile. Would recommend having this for brunch or lunch with some toast. You can also make this in individual ramekins - simply spoon the cooked tomato sauce into the ramekin then top with the egg and bake. Garnish with fresh dill or chevril and you have one beautiful meal.

Hooray! Lucky me - another cute little helper!

Since we're on the topic of "eggs", I would like to announce that I will be hosting Little Thumbs Up for the whole month of August (next month!) and the theme will be eggs. To join, simply cook/bake any recipes containing eggs - I look forward to seeing your posts next month! :)


Spanish-style baked eggs
Recipe adapted from BBC Food - Curtis Stone
Preparation time: 5 minutes
Cooking time: 13-15 minutes
Serves 3-4

Ingredients
2 shallots, finely sliced
1 clove garlic, finely chopped
10 capers
1/2 jalapeno chile, finely chopped
1 1/2 tbsp extra virgin olive oil
1 tbsp sherry vinegar or red wine vinegar
15g flat leaf parsley, chopped
1 tin (400g) chopped tomatoes
3 eggs, preferably free-range
70g grey oyster mushroom, sliced
A sprig of dill/chevril
Freshly grated Parmesan cheese (optional)



1. Preheat the oven to 170°C/325°F/Gas 3.

2. In a frying pan or shallow pan sweat the shallots, garlic, mushroom and chilli in the olive oil for 2 minutes. Add the capers and vinegar and simmer for 1 minute.

3. Add the tomato and parsley, bring to the boil and adjust the seasoning. Pour the sauce into a small ovenproof dish. Gently crack the eggs into the sauce and place in the oven for 8-10 minutes.

4. Serve immediately, garnished with dill and some freshly grated Parmesan cheese.

Note: I replaced the chorizo in original recipe with grey oyster mushrooms to make a vegetarian dish. I also used 3 eggs instead of 2 and jalapeno instead of red chilli. I would also recommend not covering the eggs with foil when placing in oven.

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I am submitting this to the "Cook Like Curtis Stone" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Grace of Life Can Be Simple. To join, simply cook or bake any recipe from any Curtis Stone websites or cookbooks and blog hop with us for the whole month of July 2013.

Your post must be a current post i.e. posted in July 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Grace of Life Can Be Simple and Baby Sumo of Eat your heart out.

You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)

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