80glancashire cheese(or other crumbly cheese such as feta, wensleydale)
sprinkle of La Chinata Smoked Paprika Flakes
1tbspchopped flat leaf parsley
1tbspchopped coriander leaf
Place the olive oil in a large non stick frying pan over a medium heat, add the onion and peppers and saute for 5 minutes until starting to soften. Add in the garlic and aubergine and continue to fry for the further minute.
Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until the vegetables have become soft.
Add the tinned tomatoes along with the water, bayleaves, salt and sugar, lower the heat and simmer for 20 minutes. You want a thick consistency but do not dry out.
Split the mixture between 4 small pans, make a small well in the middle and crack an egg into each pan and season with black pepper. With the heat on low, cover each pan and cook for 10-12 minutes until the egg is cooked through.
Sprinkle over the crumbled cheese, some paprika flakes and fresh herbs. Serve immediately.
We have used hot smoked paprika, and hot paprika smoked flakes but you may prefer to use sweet smoked paprika instead.Feel free to experiment and use whatever herbs and spices you have to hand and that you enjoy.
Amount Per Serving
Calories 243Calories from Fat 126
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1220IU24%
Vitamin C 62.6mg76%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •