I didn't have much inspiration or energy for dinner tonight. I hadn't defrosted anything and there was only eggs and bacon in the fridge. We had carbonara last night so I felt scrambled eggs was a bit similar...
I scraped together left overs for the kids then I thought of something - those baked pots of spicy tomato sauce eggs. I found out these are called Spanish Eggs amongst other things and usually contain chorizo and are served for breakfast.
Here is my version, with bacon and mushrooms, flavoured with chilli, paprika and cumin. My Gran and I enjoyed it with freshly baked bread.
Whats-in-the-fridge Spanish Eggs
This would be great with the addition of fresh parsley or oregano, but it was a bit cold to go outside...
1 C mushrooms, chopped
1/2 onion, finely chopped
1 rasher bacon, chopped
1 clove garlic, minced
sprinkle smoked paprika
sprinkle dried chilli
sprinkle ground cumin
1/4 C frozen spinach
1 tbsp grilled capsicum pieces (optional, I had a jar)
400g tin tomatoes
Preheat oven to 200C.
In a frypan, fry the mushrooms in a little oil until browned, set aside.
Add a dash more oil and fry the onion and bacon. When the onion is softened add the garlic and spices and cook stirring for another minute. Add the spinach, capsicum and tomatoes and simmer to thicken. Season to taste.
Put sauce into individual ramekins, wider rather than deeper are better. Crack an egg into the centre of each. Bake for 10 - 15 minutes until the white is set and yolk still runny.
Serve with bread to mop up the yummy sauce.