Baked-style eggs with minced meat and peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 4 medium, shelled 200 g
- Minced beef 250 g
- Minced pork 250 g
- Onion peeled 150 g
- Garlic 3 cloves 9 g
- Green pepper trimmed 120 g
- Red pepper trimmed 180 g
- Tomato purée 60 g
- Water for the sauce 100 g
- Sliced white bread 2 slices 60 g
- Extra virgin olive oil 20 g vegetables and 5 g bread 25 g
- Oregano dried 1 g
- Cumin ground 1 g
- Cayenne pepper ground 0.2 g
- Chives chopped 3 g
- Parsley chopped 3 g
- Salt or to taste 1 g
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Method
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Chop the onion and garlic and dice both peppers finely. Heat 20 g oil in a wide lidded frying pan. Cook the onion and garlic for 5 minutes, add the peppers and soften for 10–12 minutes.
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Add the beef and pork and break up with a spatula. Cook for 8–10 minutes until no raw areas remain and the meat reaches 71°C. Stir in the tomato purée, oregano, cumin, cayenne, salt and 100 g water. Cook for 5 minutes, stirring, until moist but not watery.
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Make four hollows and crack the eggs into them, one per hollow. Cover and cook over a low heat for 5–8 minutes until the whites set; cook longer for firm yolks.
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Brush the bread with the remaining 5 g oil, toast and cut into triangles. Divide the meat and eggs between four plates, add the toast and finish with the chives and parsley.
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