Mini Egg Pans with Capers and Tomatoes Served with White Bread
Small egg pans with capers and tomatoes served with white bread is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cucumber
- Salt
- 2 Garlic cloves
- 1 red chili pepper
- 4 tbsp olive oil
- 400 g diced tomatoes (canned)
- black pepper (ground)
- sugar
- 1 bunch parsley (about 30 g)
- 8 eggs
- 8 thick slices chorizo
- 50 g Manchego cheese
- 3 tbsp small capers
Instructions
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1.
Peel the cucumber, cut it lengthwise in half, remove seeds and slice thinly. Toss with 1 tsp salt and let drain for 20 minutes in a sieve.
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2.
Peel two garlic cloves and finely dice them. Wash the chili pepper, slit it lengthwise, remove seeds and strip all white membranes, then finely dice. Sauté the garlic and chili in 2 tbsp oil until translucent, add tomatoes, season with salt, pepper and ½ tsp sugar, and simmer for about 20 minutes.
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3.
Preheat the oven to 180°C (350°F) fan‑forced or conventional heat.
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4.
Wash parsley, shake dry and pick off leaves. Stir cucumber into the finished tomato sauce. Spoon the sauce into eight small, oven‑safe ramekins, slide one egg into each, top with a slice of chorizo, grate Manchego over it, scatter capers on top, drizzle remaining oil and season with pepper.
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5.
Bake in the preheated oven for about 15 minutes until the yolks are still slightly runny. Serve with white bread.
