Spanish baked eggs in bolognaise

Use the leftovers from spaghetti bolognaise in this spicy Spanish recipe.

Preheat oven to 180°C/160°C fan-forced.
Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes or until softened. Add paprika and bolognaise. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and excess liquid has evaporated.
Spread into a 4-cup capacity, 5cm-deep, 16cm square ceramic baking dish. Using a spoon, make 4 shallow holes in mixture. Crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with parsley. Serve with toast.

Source

2 tbsp extra-virgin olive oil

1 green banana chilli, deseeded, thinly sliced

1 tsp smoked paprika

2 cups Easy bolognaise

4 eggs

2 tbsp chopped fresh flat-leaf parsley leaves

Sourdough bread, toasted, to serve

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