Spanish · Breakfast
Eggs with Chopped Cured Ham
Fried eggs sit over chopped Spanish cured ham, cannellini beans and manchego, seasoned with smoked paprika and garlic in olive oil. Served with grilled tomato and crusty bread, this Spanish-style dish delivers over 50g of protein and substantial fibre through double the ham, beans and cheese.
$5
8 minsPrep
9 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
945Calories
62.7gProtein
62gFat
32.2gCarbs
4.1gSugar
6.9gFiber
3445mgSodium
565mgChol
18.9gSat Fat
850mgPotassium
420mgCalcium
5.8mgIron
3.1mcgVitamin B12
10.2mgVitamin C
Goes well with
Fresh Orange Juice
local
Spanish Dry Sherry (Fino)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Chop the ham into small pieces. Drain and rinse the beans. Grate the manchego. Slice the garlic thinly.
2
Sauté
Heat 1 tbsp olive oil in a small skillet over medium heat for 2 minutes, cooking garlic and ham until garlic turns pale gold and ham releases its fat.
3
Simmer
Add beans, paprika, and remaining 1 tbsp oil to the skillet over medium-low heat for 2 minutes, stirring until warmed through and coated in paprika oil.
4
Fry
Crack eggs into skillet over medium heat for 3 minutes until whites set, yolks runny; fry in ham fat to carry smoky flavour through the dish.
5
Grill
Toast tomato and bread in a separate pan over medium-high heat for 2 minutes per side until charred and warmed.
6
Plate
Slide eggs, ham and beans onto a plate. Scatter manchego and parsley on top. Season with salt and pepper. Serve with grilled tomato and bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz420g Spanish cured ham
- 44 large eggs
- 5.2 oz75g, about half a 15 oz can cannellini beans
- 2 oz56g manchego cheese
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 11 small tomato
- 2 slice1 oz/28g crusty bread
- a pinch of salt
- a pinch of black pepper
- 2 tsp2 tsp parsley
