Spanish bake

Photographer: James Moffatt

See favs

A simple, satisfying bake with tuna, veg and golden eggs on top. It's a no-fuss weeknight dinner you can feel good about!

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 red onion, finely chopped
2 spring onions, finely chopped
1 red capsicum, diced
3 cups cooked potatoes, sliced
2x400g cans no-added-salt chopped tomatoes
185g can tuna in spring water, drained
4 eggs
fresh parsley, chopped, to garnish
6 cups baby spinach dressed with balsamic vinaigrette

Instructions

Stay Awake

1 Preheat oven to 180ºC/160°C fan.

2 Spray a frying pan with oil and place over medium heat. Add red and spring onions and capsicum and cook, stirring occasionally, for 5 minutes until softened.

3 Add potatoes, tomatoes and tuna to the pan. Cook for a further 2 minutes.

4 Spoon mixture into a large ovenproof dish, then make 4 wells in the mix and break the eggs into them. Bake for 20 minutes. Garnish with parsley and serve immediately with baby spinach salad.

Nutrition Info (per serve)

Calories 280 cal

Kilojoules 1160 kJ

Protein 28 g

Total fat 5 g

Saturated fat 1.4 g

Carbohydrates 24 g

Sugar 13 g

Dietary fibre 8 g

Sodium 360 mg

Calcium 155 mg

Iron 5.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT