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Spanish Eggs

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I've peeled away some of the traditional aspects of Spanish Eggs, but it hasn't lost its insanely delicious flavour! By making it vegetarian and more diabetic-friendly, this Spanish Eggs recipe is lower in calories and carbohydrates than the more traditional recipe which includes chorizo sausage and potatoes. It also makes the process much quicker and easier with less elements to worry about! Serve it up on a nice chopping board with toast on the side and eat it straight from the pan; looks cool and saves you time on doing the dishes!

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Ingredients

Serves: 4

• 1 red capsicum
• 1 can (400g) borlotti beans, drained
• 1 can (400g) cherry tomatoes
• 2 tsp smoked paprika
• 1 tsp stevia
• ​1 Tbsp olive oil
• 1 medium white onion
• 4 eggs
• Salt and pepper to taste

​To garnish:

• ​Sour cream
• Parsley
• Parmesan​

Special equipment needed:

• Oven-safe frying pan

How to

• Heat oven to 200°C fan bake
• Roughly chop onion and capsicum 
• ​Heat a non-stick, medium-sized frying pan to a medium heat
• Sauté the onion and capsicum in the olive oil until the onion has become transparent 
• Sprinkle in the paprika, stir and cook for a further couple of minutes 
• Add the drained beans and cherry tomatoes to the pan
• Add the stevia and a couple grinds of cracked pepper
• Combine all together and simmer for 5 minutes  
• Make a small "hole" in the ingredients with a spoon and crack an egg into it
• Repeat for the other three eggs
• Bake in the oven until the eggs are cooked (approximately 10 minutes)
• Note: the eggs are cooked when the white parts don't jiggle after moving the pan around (or test with a fork)

To serve: 

• Scoop out a big spoon full of the mixture with an egg and garnish with parmesan cheese, sour cream and parsley 
• I have a piece of toasted thin rye alongside  

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