Flamenco Eggs (Light meals)

 

                    This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.

Serves 4

• 350 gr potatoes, peeled and cut into small dice
• 15 ml olive oil
• 1 red onion, thinly sliced
• 1 garlic clove, minced
• 1 red pepper, deseeded and thinly sliced
• 1 green pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 2 zucchini, sliced
• 6 tomatoes, cut into chunks
• 30 ml chopped fresh oregano or 10 ml dried oregano
• 4 large eggs

1. Parboil the potatoes in a pot of lightly salted boiling water for 5 minutes ; drain and set aside.
2. Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2-3 minutes to soften ; add the peppers and zucchini and fry, stirring occasionally, for a further 10 minutes.
3. Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6-8 minutes or until all the vegetables are tender ; stir in the oregano and season to taste.
4. Make four hollows in the vebetable mixture and break an egg into each hollow ; cover the pan with a lid and cook for 8-10 minutes or until the egg whites are set.
5. Serve immediately while piping hot.

Each serving : 14 g protein, 11 g fat, 20.5 g carbohydrate, 6.5 g fibre, 247 Calories.

BON APPÉTIT