Spanish egg

Spanish egg

Serves: 1

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

spray oil

¼ small onion, finely chopped

1 spring onion, finely chopped

¼ red capsicum, deseeded, diced or 2 tablespoons diced peppadew peppersbell peppersX

2 small cooked potatoes, sliced

½ x 400g can chopped tomatoes

95g can tuna in spring water, drained

1 tablespoon Gourmet Garden coriandercilantroX or basil paste

1 egg

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Instructions

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1 Preheat oven to 180ºC. Heat oil in a non-stick pan and cook onions and capsicum until softened and starting to brown.

2 Add potatoes to pan. Cook for a few minutes.

3 Add tomatoes, tuna and paste. Cook for 2 minutes.

4 Spoon mixture into an ovenproof dish. Make a hollow in the centre and break egg into the hollow. Cook for 20 minutes. Serve immediately with lightly cooked spinach and garnished with fresh parsley.

HFG tip

Store the remaining pepper and onion in an airtight bag in the fridge for future use: add to Country chicken soup, a mixed green salad or a pasta dish.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 32 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 14 g

Dietary fibre 4 g

Sodium 720 mg

Calcium 110 mg

Iron 5 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.