Chachucka with spinach and beetroot bacon



4 portions Ardo Spinach foglia (600 g)
500 g Ardo Tricolour lentil mix
100 g Ardo Beetroot bacon
100g Ardo Shallots
100 g Ardo Red pepper diced
15 g Ardo Garlic diced
5 g Ardo Red chilli
Olive oil
paprika powder
5 dl tomato coulis
6 eggs
Flat bread
Salt and pepper


Egg, Gluten


  1. Cook the foglia spinach in a dash of olive oil and season with salt and pepper.
  2. Cook the pepper, shallot, chilli and garlic in a little olive oil, moistened with the tomato coulis and season with cumin and paprika powder.
  3. Arrange the foglia spinach in the oven dishes, spread the tricolour lentil mix on top and pour the sauce over it.
  4. Crack three eggs over each dish and top off with the beetroot bacon.
  5. Bake in the oven at 180°C for 15–20 minutes and serve with flat bread.
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