Gino D’Acampo’s Flamenco Eggs with Bellaverde®
Preparation Time: 10 mins
Cooking Time: 10-15 mins
3 of your 5-A-DAY
A third of your GDA of Vit C and Folic Acid
200g bellaverde® broccoli
45ml/3tbsp olive oil
1 medium onion, finely sliced
1 medium aubergine, cut into small cubes (about 1cm)
1 yellow pepper, deseeded and roughly chopped
1 (400g) can chopped tomatoes
5 fresh basil leaves, chopped
50g/2oz pitted Kalamata olives
4 medium eggs
25g/1oz freshly grated Parmesan cheese
salt and freshly ground black pepper
1. Heat the oil in a 25cm diameter frying pan, add the onion, aubergines and pepper and sauté for 6-8 mins until soft and browned, stirring occasionally. Season with salt and pepper.
2. Meanwhile, wash the bellaverde® and prepare by trimming the base of the spear and chopping the remaining into 3cm pieces.
3. Pour the tomatoes in the frying pan with the bellaverde®, basil and olives. Cover the pan with a baking tray or lid and cook, over a medium heat for 4-5 mins or until all the vegetables are tender. Meanwhile,preheat the grill.
4. Use a spoon to make four hollows in the tomato mixture and very gently break one egg into each. Recover the pan and cook over a medium heat for 2 mins. Remove the lid, sprinkle over the Parmesan and cook under the grill for 2-3 mins or until the eggs are cooked as you like them. Serve immediately with warm crusty bread.
Visit www.bellaverde.co.uk for more information and recipes.
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