Baked eggs with Spanish vegetables and Serrano ham
Heat the oven to 200ºC/400ºF. Chop the onion, eggplant, peppers and zucchini into cubes, keeping them separate. Place a large frying pan over a high heat and add the Spanish extra virgin olive oil, onion and a little seasoning. Sauté for 2 minutes, then add the eggplant, peppers, garlic and Serrano ham and fry for another minute. Add the zucchini and sauté for a further 2 minutes. Add the pimentón and chopped tomatoes. Bring to a simmer and cook for 8-10 minutes until the vegetables are tender. Taste and adjust seasoning.
Divide the vegetables and ham mixture between four individual shallow ovenproof dishes. Make an indentation in the mixture in each dish with the back of a spoon, and then crack an egg into each one. Season the eggs with salt and pepper. Stand the dishes on a large baking tray and bake for 10-12 minutes until the egg whites are set but the yolks are still runny in the middle. Serve immediately.
Preparation: Sonia Fuentes/©ICEX
Energy (kcal): 309
Energy (kJ): 1,292
Protein (g): 14.3
Fat (g): 23.7
Carbohydrates (g): 9.7
Fibre (g): 2.7
Vitamin C (mg): 97.8
Vitamin B12(μg): 1.4
Vitamin A (μg): 589.5
Information provided by: The Spanish Nutrition Foundation (FEN)