Spanish baked eggs in bolognaise

Use the leftovers from spaghetti bolognaise in this spicy Spanish recipe.

Ingredients 

•  2 tablespoons extra-virgin olive oil
•  1 green banana chilli, deseeded, thinly sliced
•  1 teaspoon smoked paprika
•  2 cups Easy bolognaise (see related recipe)
•  4 eggs
•  2 tablespoons chopped fresh flat-leaf parsley leaves
•  Sourdough toast, to serve

Method 

Step 1
Preheat oven to 180°C/160°C fan-forced.
Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes or until softened. Add paprika and bolognaise. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and excess liquid has evaporated.
Step 3
Spread into a 4-cup capacity, 5cm-deep, 16cm square ceramic baking dish. Using a spoon, make 4 shallow holes in mixture. Crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
Step 4
Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with parsley. Serve with toast.


Nutrition

Energy 1233kJ	Fat saturated 6.00g
Fat Total 22.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 2.00g	Dietary Fibre 1.00g
Protein 20.00g	Cholesterol 262.00mg
Sodium 225.64mg

Source:

http://www.taste.com.au/recipes/26592/spanish+baked+eggs+in+bolognaise