Heat oil in a 2-litre (8-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and stir onion, potato and bacon for 5 minutes or until bacon is golden and crisp. Add garlic and paprika; cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas, the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 10 minutes or until potato is almost tender and sauce has reduced slightly. mixture. Carefully crack an egg into each hollow. Sprinkle with parmesan. cooked to your liking. Serve with toast
2 Preheat oven to 180&# 194;ºC/160úC fan-forced.
3 Bake for 15 minutes or until eggs are
Servings 4 hollows
- Amount Per Serving
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 2.5g13%
- Cholesterol 279.8mg94%
- Sodium 93.0mg4%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
2016, baking, boiling, casserole, hollows, international, main, make, pork, recipes, simmering, spoon, title, using, vegan
