October 01, 2018
Breakfast, Dinner, Beans,
Eggs, Budget-Friendly, No Refrigeration, Pantry/Shelf, Quick Meals, Brunch, Weeknight Meals, Oven Bake, Stove Top, Canned Tomatoes more
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"From SFI April 2018."
Preheat oven to 200C (180C fan-forced).
Cut 1/2 the salami into 1cm pieces.
Heat oil in a large frying pan over medium-high heat and add the onion and chopped salami and cook stirring occasionally, for 5 minutes or until onion softens and then add the garlic and paprika and cook for a further minute or until fragrant and then add the tomatoes and tomato paste and bring to the boil and reduce heat to medium and simmer for 5 minutes or until mixture thickens and then stir in beans.
Spoon tomato mixture into a 5cm deep, 18cm x 28cm oval roasting pan and top with the peas, capsicum and sliced salami and make 4 indents in the mixture.
Working one at a time, crack an egg into the a small bowl and pour into an indent and bake for 12 to 15 minutes or until the eggs are coked to your liking.
Sprinkle with parsley and serve with crusty chargrilled bread.
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