Chachucka with spinach and beetroot bacon

1 vote
Chachucka with spinach and beetroot bacon

Ingredients

  • 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
  • Cumin
  • paprika powder
  • 5 dl tomato coulis
  • 6 eggs
  • Flat bread
  • Salt and pepper

Allergens

Egg Gluten

Preparation

  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.

Ardo products used in this recipe