Baked eggs and Manchego with rocket and almond salad​ | Tesco Real Food

Baked eggs and Manchego with rocket and almond salad​ | Tesco Real Food

realfood.tesco.com

You can make the tomato base up to two days before you want to eat it (stored in the fridge), then simply reheat and cook the eggs and cheese to serve. Pair with an almond salad for the perfect...

View full recipe on realfood.tesco.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at realfood.tesco.com.

Share this recipe:

Cooking tools:

  • Baking dish
  • Skillet
  • Oven
  • Stove
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Mixing bowl
  • Whisk
  • Measuring spoon
  • Airtight container
  • Refrigerator
  • Serving bowl

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 large garlic clove, finely chopped​
  • 4 thyme sprigs, leaves stripped
  • ½ tbsp dried oregano​
  • 1 tbsp smoked paprika​
  • 1 dried bay leaf
  • 2 x 400g tins cannellini beans, drained
  • 330ml lager
  • 1 x 400g tin chopped tomatoes
  • 1 yellow or green pepper
  • 50g black pitted olives
  • 60g Manchego cheese, finely grated
  • 4 medium eggs, separated
  • 1½ tbsp sherry vinegar
  • 1 tsp runny honey
  • 100g rocket
  • 60g roasted salted almonds, roughly chopped

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This