Flamenco Eggs

Flamenco /eggs

This meal is perfect for when you haven't got much in the cupboards. You can use any old left-over veg, just make sure to add plenty of paprika!


Ingredients
4 Big potatoes
1 Onion
1 Garlic clove
1tsp smoked paprika
4 large tomatoes (or 1 tin of tomatoes)
1 Courgette, chopped
1 Handful of green beans
1 Sweet pepper, chopped
1tbsp tomato puree
Veggie mince
Cayenne pepper (optional)
Worcestershire sauce
Eggs
Salt & Pepper

Method

1. Peel the potatoes and chop into rough inch cubes. Put in a pan of cold water, bring to the boil and cook for 5 minutes.
2. Chop the onion and garlic and fry in a little oil for 5 minutes. add the paprika and continue to cook and stir for 5 more minutes.
3. Next add the tomatoes, courgette, beans and pepper and cook for 10 minutes, until the veg is soft.
4. Add the tomato puree and mince, then chuck in the potatoes with a little water if needed. Season with salt, pepper and Worcestershire sauce.
5. Tip the whole lot into a big dish and make little dips in the mixture. Crack an egg into each dip, top with salt and cayenne pepper and bake in the oven for 10 minutes, or until the eggs are cooked.
6. Serve with masses of crusty bread, some grated manchego cheese and a bottle of rich red wine.