Heat some olive oil in a frypan on medium heat and cook the spring onion, potato cubes, hash browns and ham until fragrant.
Transfer the fried potato cubes & hash brown into individual cazuelas (terracotta dish)
Add diced tomatoes.
Drizzle a bit of olive oil on top.
Top with grilled ham slices.
Make a well in the middle and break an egg into each dish.
Place each dish into the oven and cook for 5-10 minutes depending on how you you like your egg.
3 minutes before the baked egg is done, add the Spanish salsa and BBQ sauce on top.
Sprinkle a handful of grated cheese and baked for a further 3 minutes or until the cheese has melted and golden.
Carefully take out the baked egg from the oven. Careful it is super hot.
Garnish with marinated spinach on top.
Season with salt flakes and cracked black pepper.
Serve as it is. I can't wait so I like to just dig in.
Just look at the oozing egg yolk.
For a more 'complete' dish:
Toast the breads until golden and crusty.
Spread with truffle mushroom paste (optional)
Top with fresh avocado and tomato slices.
Serve together with the baked egg.
You can just dip the bread into the baked egg; or you can eat it like a bruschetta.
It is finger-licking good any way you eat it.
Ohhh.... this is too good!
Eat them while they’re still hot!
This is the perfect weekend dish where you can throw everything into the oven while making a cup of coffee. When you hear the *ding* sound, a delicious easy lazy dish is ready. Complete with oozing egg and full of flavours.
I love the vibrant colours of this dish! It tastes as good as it looks.