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Spanish Baked Eggs

Over the last couple of years, Baked Eggs have become a popular item on many café menus. They are great brunch item and became a regular go-to choice for Brooke during our current phase of always going out for breakfast on the weekends. Since getting into a regular pattern of going to the local markets, we tend not to eat out so often and either opt for bagels from The Holy Bagel Company or experiment with our own breakfast cook-ups. This weekend we made Spanish Baked Eggs which were delish! Using some home grown red capsicums we added some other key ingredients to give the dish a Spanish kick.

There are various ways to make baked eggs, however, I am a fan of a tomato base which can easily be altered depending on the ingredients you have in the fridge. To make our recipe we simply sautéed some onion, capsicum and garlic together before adding a can of diced tomatoes and some thick tomato paste. To add some heat, we seasoned with red chilli flakes, smoked paprika and salt and pepper to taste. In the meantime, we wilted some spinach while the sauce came to a light simmer. When the spinach is ready simply place the spinach in the bottom of your greased ramekins and top with the tomato base. Create a little well in the middle and crack the egg into the well. We baked our eggs in a moderate oven for around 12 minutes ensuring the whites were cooked and the yolk was still runny.

Serving with some crusty bread these Spanish baked eggs make for a perfect lazy Sunday brunch.

If you are looking for some alternative breakfast options then check out our savoury muffin recipe, maple mixed nut granola, or coconut and vanilla chia pudding or coconut flour pancakes.

Spanish Baked Eggs Ingredients

Spanish Baked Eggs Recipe

Spanish Baked Eggs Ingredients

Spanish Baked Eggs with Spinash

Spanish Baked Eggs Recipe

Spanish Baked Eggs

Spanish Baked Eggs Recipe

Spanish Baked Eggs – Recipe Instructions

Spanish Baked Eggs
 
Prep time
Cook time
Total time
 
Spanish baked eggs made with sautéed onion, capsicum, garlic, diced tomatoes and some thick tomato paste seasoned with red chilli flakes, smoked paprika and salt and pepper... and course a fresh egg.
Author:
Recipe type: Breakfast
Cuisine: Spanish
Serves: 4
Ingredients
  • 400g tinned diced tomatoes
  • 1 red capsicum, diced
  • ½ brown onion, diced
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 2 cups spinach
  • 4 eggs
Instructions
  1. Preheat your oven to 180 °C and grease your ramekins well.
  2. Over a moderate heat in a non-stick fry pan, sauté onion, capsicum and garlic for a couple of minutes. Add the tinned tomatoes, tomato paste, smoked paprika, chilli flakes, salt and pepper.
  3. Put the spinach in a pot and allow to wilt over a medium heat.
  4. To assemble, place equal amounts of wilted spinach in each ramekin. Fill each ramekin with tomato filling and create a small well in each. Crack the egg and pour into the well.
  5. Cook in the oven for 10 – 12 minutes until egg whites are cooked.
  6. Serve hot with crusty bread.

 

Roasted Pumpkin and Sweet Potato Soup

Pumpkin soup has got to be up there with some of the tastiest foods ever (and something Brooke would eat every day if she could). When winter rolls around, the cravings for soup inadvertently comes with it (not that winter is overly cold in Perth). With the barometer dropping to a freezing (16 degrees Celsius) in Perth, we braved the chilling conditions to visit a local farmers market to collect the necessary ingredients for Brooke’s roasted pumpkin and sweet potato soup recipe.

This delicious recipe is so simple, plus it has some easy steps that save you some time and add loads of flavour.

This flavour-packed soup is adapted from a Donna Hay recipe and it is roasting the pumpkin and sweet potato first that I think makes this recipe so good.

A tip when you are roasting your vegetables. You will know the pumpkin and sweet potato is done when the pumpkin has caramelised and is soft enough to scoop away from the skin. If you think your sweet potato has cooked faster then your pumpkin, don’t stress. Just remove from the pan and keep to the side while the pumpkin remains cooking.

If you wish to season the soup, following Brooke’s family recipe, she likes to season with Clive of India curry powder. Other alternatives are nutmeg or cumin, or simply leave just how it is! This roasted pumpkin and sweet potato soup recipe is a must for winter lunches or dinners.

If your looking another soup to try then why not give our cauliflower soup recipe a go.

Pumpkin and Sweet Potato

sautéed leeks

Roasted Pumpkin and Sweet Potato Soup Ingredients

Roasted Pumpkin and Sweet Potato Soup

Roasted Pumpkin and Sweet Potato Soup

Roasted pumpkin and sweet potato soup – Recipe Instructions

5.0 from 2 reviews
Roasted Pumpkin and Sweet Potato Soup
 
Prep time
Cook time
Total time
 
This delicious recipe is so simple, plus it has some easy steps that save you some time and add loads of flavour.
Author:
Recipe type: Soup
Cuisine: Australian
Serves: 4
Ingredients
  • 1Kg butternut pumpkin (left in half)
  • 500g kabocha pumpkin (Japanese pumpkin)
  • 500g sweet potato
  • 1 onion
  • 1 leek
  • olive oil, for drizzling
  • sea salt
  • 3 ½ cups (875ml) chicken stock
  • 1 tablespoon honey
  • 1 tablespoon curry powder
  • cream to serve
Instructions
  1. Preheat oven to 220°C (425°F).
  2. If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
  3. Peel the sweet potato, and cut into large chunks
  4. Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
  5. Drizzle with a little oil and sprinkle with salt.
  6. Bake for 55–60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
  7. While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
  8. Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
  9. After heating a large pot you can sauté the leek with a drizzle of olive oil.
  10. Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
  11. Add 1 cup of the chicken stock at a time and blend until smooth.
  12. Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
  13. Pour the mixture back into a saucepan, add remaining stock if required
  14. Season the soup with curry powder and add honey.
  15. Place over medium heat until soup is heated through.
  16. Serve with a dash of cream.
Notes
I would recommend blending the soup in the pot using a stick blender (bar mix) to avoid more washing up.