Spanish Eggs

Spanish Eggs

This is a great weekend breakfast dish for two or more people. It has less than 350 calories per serve, only takes 25 minutes to make and tastes amazing.

CAL P/SERVE
342
kJ P/SERVE
1430
FAT P/SERVE
16.5g
CARBS P/SERVE
22.1g
PROTEIN P/SERVE
20.7g
SUGAR P/SERVE
8.6g
SODIUM P/SERVE
726g
FAT
%
4.6%
ENERGY RDI%
16.4%

This breakfast dish is fantastic served with a slice of crusty multigrain toast.

Ingredients

  • 1 tsp. olive oil
  • 1/2 onion, diced
  • 1/3 chorizo, sliced
  • 1/2 can tomatoes, diced
  • 1 can red kidney beans, drained & rinsed
  • 2 eggs
  • 1 tsp. smoked paprika
  • 1 tsp. cumin, ground
  • 1/4 cup water
  • Sprinkle rosemary
  • S & P to taste

Method

  1. Preheat oven to 200C.
  2. In a non-stick frypan, (we used a suitable one to go into the oven), heat olive oil and sauté onion & chorizo for 5 minutes. Add red kidney beans then paprika, cumin and rosemary. Stir for a couple of minutes then add the canned tomato and water bringing the heat down to a simmer. Season with salt and pepper and cook 5 minutes.
  3. If you are using a pan that can go into oven, crack 2 eggs into beans and cover with foil and place into oven.  Otherwise use a small oven proof dish, transfer beans to dish and crack eggs on top.
  4. Cook for 15 minutes or less if you like runny eggs. Take off foil half way through.
  5. Place on table to serve.

Nutrition Table

Servings: 2 Serving size:356g
Average Serve Average 100g
Energy 1430 kJ 400 kJ
  342 Cal 96 Cal
Protein 20.7 g 5.8 g
Fat, total 16.5 g 4.6 g
- Saturated 5.2 g 1.4 g
Carbohydrate 22.1 g 6.2 g
- Sugars 8.6 g 2.4 g
Sodium 726 mg 204 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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