Spanish Eggs sf
A delicious quick and easy vegetarian meal
Servings: 4 People
Equipment
- 1 large oven proof frypan
- 1 Mixing Bowl
- 1 Large Serving Bowl
Ingredients
Spanish Eggs
- 6 - 8 Eggs
- 5 grams Paprika - smoked
- 5 grams Turmeric Ground
- 125 ml Cream
- 1 bunch Parsley
- 15 grams Butter
- 100 grams Halloumi
- 1 punnet Tomatoes - Cherry
- 125 ml Olives - pitted
- 1 Salt and Pepper to taste
Salad
- 5 ml Mustard
- 5 ml Apple Cider Vinegar
- 30 ml Cold Pressed Olive Oil
- 0.5 med Onion - Red finely sliced
- 30 grams Pumpkin Seeds
- 150 grams Spinach Leaves - Baby
Instructions
- Pre-heat oven grill to high
- Into a large mixing bowl - crack the eggs, paprika, turmeric, cream, parsley, salt and pepper - and whisk until smooth and well combined.
- Add the butter to the frying pan over a medium-high .
- Pour in the egg mixture and cook, without stirring, for 5 - 10 minutes, until set in the middle,then remove from the heat. The top will still be a little runny.
- Cut the halloumi into small pieces, and the cherry tomatoes in half.Arrange the olives, halloumi and tomatoes on top of the eggs.
- Place the frypan under the hot grill for 4 - 5 minutes until eggs have fluffed up and the halloumi is golden.
- While the eggs are grilling, prepare the side salad.
- In a karge bowl, whisk the mustard, vinegar, and oil until combined, then add in the sliced red onion, pumpkin seeds and spinach.Toss well and season to taste with Salt and pepper.
- To serve, place a slice of Spanish eggs on a plate and add salad on the side.Grind some more black peppe over the eggs
- Enjoy.
Nutrition
Serving: 1g | Carbohydrates: 8.2g | Protein: 21.7g | Fat: 44.8g
