Basque Eggs
Eggs / Summer / Ray McVinnie / Serves: 4

6 tablespoons olive oil
2 medium red onions, finely diced
4 courgettes, sliced 2cm
1 red and 1 yellow capsicum, cored, seeded and sliced 2cm
1/2 medium eggplant, diced 3cm
1 small hot red chilli, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon sweet smoked Spanish paprika
1/4 cup coarsely chopped flat-leafed parsley
8 organic eggs
1 cup cherry tomatoes
6 paper-thin slices prosciutto
salt and freshly ground black pepper


Issue 114
January 2006

Preheat the oven to 200°C.
Heat 4 tablespoons of the oil over moderate heat in a heavy frying pan.
Add the onions, courgettes, capsicums, eggplant, chilli and garlic.
Panfry, stirring occasionally, for 10 minutes or until everything has softened and browned.
Stir in the paprika and parsley, mix well then remove from the heat.

Oil a shallow ovenproof dish with the remaining oil.
Pour the vegetable mixture evenly into the dish and break the eggs on top, leaving them whole and evenly distributed over the surface.
Push the tomatoes and proscuitto in beside the eggs.
Season with salt and pepper.

Place in the oven and bake 15-20 minutes or until the eggs are just set and the proscuitto is crisp.
Remove from the oven and serve.