Ingredients
- 1 piece (200 gram) salami (Spanish specified)
- 1/2 teaspoon olive oil (extra virgin)
- 1 red onion (halved and cut into thin wedges)
- 2 garlic cloves, minced
- 1 teaspoon paprika (smoked)
- 1 can (800 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (400 grams) lima beans (drained and rinsed, butter beans)
- 1/2 cup green peas (frozen)
- 1 jar (130 gram) capsicum (chargrilled and drained, 1/2 a 260 gram jar)
- 4 large eggs
- 2 tablespoons parsley leaves (fresh chopped)
- TO SERVE
- Crusty chargrilled bread
How to Make
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Step 1: Preheat oven to 200C (180C fan-forced).
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Step 2: Cut 1/2 the salami into 1cm pieces.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: Sprinkle with parsley and serve with crusty chargrilled bread.
We hope you enjoy this recipe!
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