Spanish · Breakfast
Eggs with Chopped Cured Ham (High-Protein)
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
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
