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Baked Eggs with Broccoli, Chilli & Parmesan


  • 15g Butter
  • 1 small onion, finely chopped
  • 350g tenderstem broccoli
  • Half a red chilli, deseeded and finely chopped
  • 4 tinned anchovy fillets (omit to make it veggie)
  • 100g finely grated parmesan
  • 4 large eggs
  • 100ml single cream
  • Salt & pepper
  • 0 : 20

    Cut the woody ends off your broccoli spears and discard. Blanch the broccoli in salted boiling water for about 3 minutes. Immediately drain and put to one side to cool. When it has cooled sufficiently, cut the lengths into 3cm pieces.

    In the Paella or Chef Pan, melt a knob of butter and gently cook the onion for 5/6 minutes until it softens. Then turn the heat up and add the broccoli and the chopped chilli and anchovy fillets (if using).  Fry for about 3 minutes, then season well and stir in the parmesan. 

    Now divide the contents of the pan between the four Tapas Dishes. Give the Chef or Paella Pan a wipe clean, or change the cooking surface, then put the lid on and heat up the barbecue to a medium heat. Once heated up add the Tapas Dishes and crack an egg into each dish, then pour the cream equally into each one, spoon over a generous amount of grated parmesan and finally some freshly ground salt and pepper. 

    Pop the lid back on and bake for about 7 – 8 minutes until the eggs whites are cooked.

    Turn out onto slices of thick rustic buttery toast, or just eat on its own straight out of the dish.