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Chachucka with spinach and beetroot bacon

Name: 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

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

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

Chachucka with spinach and beetroot bacon

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Diced beetroot

Garlic diced

Shallots

Grilled red pepper diced 20x20

Spinach 'Foglia' - Leaf spinach

Chili red diced

Tricolore lentil mix

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