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Spanish Baked Eggs

Spanish Eggs

Ingredients (serves 4)

1 – 4 tbsp good quality olive oil

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2 tbsp sweet paprika

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1 tsp hot paprika to balance the sweetness. However, if you like a kick to your mushroom paprikash add 2 tsp hot paprika

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75ml good quality white wine keeping the rest for the chefView Options
1kg button mushrooms or if you prefer you can use a mixture of button and portobello mushrooms
1 large white onion, thinly sliced
2 garlic cloves, whole
1 Hungarian wax pepper, deseeded and diced. If you can’t get a wax pepper, you can use a green pepper instead 
1  tsp tomato purée 
2 large tomatoes, diced 
150ml vegetable stock
Flat-leaf parsley finely chopped
2 bay leaves 
150g sourcream 
Sliced chilli or red pepper 
Salt and pepper to season 
Steamed rice to serve 

Method

  1. To make our Hungarian Mushroom Paprikash, first quarter or half the bigger mushrooms and leave the smaller ones whole.
  2. Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Add an extra 1 tbsp oil with each batch. Set the mushrooms to one side.
  3. Add the last bit of olive oil if needed followed by the onion, garlic cloves and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brow so cook slowly to  maintain a pale colour for this dish.
  4. Return the mushrooms to the pan and add the paprika and bay leaves. Fry for 2 to 3 min to release the flavours of this wonderful paprika. Then stir in the tomato purée and cook for 2 mins.
  5. Add the wine, stock and diced tomato. Bring to boil and then reduce the heat and simmer with the lid on for a further 20 to 25 min.
  6. At this point season with salt and pepper to your liking.
  7. Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together. This results in a creamy, silky, mouth watering sauce.
  8. Leave the dish to rest for another 10 min so the flavours can develop and infuse.
  9. In the meantime boil the rice with a pinch of salt. Reheat the dish if needed and serve with sour cream, a sprinkle of chopped parsley and sliced chillies.