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Baked eggs and Manchego with rocket and almond salad​ recipe

Baked eggs and Manchego with rocket and almond salad​ recipe

1 rating

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 summer feast. See method

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 534 calories / serving


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    8g 38%
  • Sugars

    11g 13%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 30.1g Protein 27.3g Fibre 13.8g


  1. Add 1 tbsp olive oil to a large lidded saucepan set over a medium heat and fry the onion for 8-10 minutes until soft, then add the garlic, 3 thyme sprigs, oregano, paprika and bay leaf and fry for another minute.
  2. Add the beans, lager and chopped tomatoes and pepper, bring to a simmer and simmer for 15-20 mins, stirring occasionally, until the sauce has thickened. Season well, then remove the bay leaf and stir through the olives.
  3. Stir through 50g of the Manchego cheese, then make four indentations in the sauce and crack the egg whites into each one. Put the lid on and cook for 5 mins, then add the egg yolks on top of each white and cook for a further 3 minutes, uncovered, until the whites are just set. Season the eggs and sprinkle over the remaining 10g Manchego cheese.
  4. Mix the remaining 1 tbsp oil with the sherry vinegar and honey, and toss through the rocket with the chopped almonds. Serve the baked eggs, garnished with the remaining thyme, along with the rocket salad.

Tip: Prep the bean mixture up to step 2 up to two days before and store in the fridge. Then simply reheat and add the cheese and eggs.

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