Today was one of those days where I was debating going out into the rain to pick up some ingredients at the supermarket or see what I could whip up with just what I had in my kitchen. I chose the latter. Carrots and macaroni left over from the cookery club meeting turned into Huevos a la Flamenca (Spanish baked eggs) with fresh goats' cheese over macaroni and Carrot, Onion, Potato and Sage soup -- both a success if I might say so myself.
I recently rediscovered some smoked paprika in my cupboard, so I thought that would give the baked dish a nice hint of smokiness to replace the chorizo that traditionally goes into it. It was also a perfect excuse to use some of my stark white bakeware I never seem to get around to using.
Huevos a la Flamenca with fresh goats' cheese over macaroni --serves 2--
200 g cooked macaroni shaped pasta (about 100g to 130 g uncooked)
200 g passata, Italian cooking tomato sauce
1 tsp olive oil
1/8 tsp of smoked paprika
1/4 tsp powdered cumin
1/4 tsp powdered coriander
2 eggs, Free Range
20 g soft goats' cheese
salt and pepper, to taste
Preheat oven to 220º C. Combine spices with passata then stir in pasta until thoroughly combined. Spoon pasta into two oven proof mini casseroles and make a well in the centre of each. Crack 1 egg into each well. Divide the goat's cheese into two portions, then break into smaller pieces and arrange around the egg yolk. Season, cover with baking paper followed by foil and place into your hot oven. Bake until the yolks are set, about 20-25 minutes. To serve use a knife to make a criss-cross on the yolk, crack some pepper over the top and enjoy!