Roasted escalivada with anchovies & egg
Roasted escalivada with anchovies & egg is ready in 70 minutes (20 hands-on) and has 401 kcal and 24 g of protein per serving. One serving costs about $3.44. Prices from Walmart, 2026.
- Total time
- 70 min
- Hands-on
- 20 min
- Calories
- 401 kcal
- Cost per serving
- $3.44
Ingredients (Serves: 2)
- Eggplant400 g
- Bell pepper300 g
- Onion160 g
- Anchovy fillets in oil80 g
- Eggs120 g
- Olive oil24 g
- Garlic6 g
- Fresh parsley (optional)8 g
Method
Heat the oven to 200 °C. Put the whole aubergine, pepper and onion on a baking tray, rub them with half of the olive oil and roast for 45 minutes, turning once, until soft and charred in places.
Meanwhile, boil the egg in a pot of water for 10 minutes, cool it under cold water, then peel it and cut it into quarters.
Put the roasted vegetables in a bowl, cover them with a plate and leave them to steam for 10 minutes so the skins loosen. Peel everything, remove the pepper seeds and tear the vegetables into strips.
Arrange the strips on a plate and dress them with the rest of the olive oil, the crushed garlic and a pinch of salt.
Top with the anchovies and the egg, add chopped parsley if using, and serve warm or at room temperature.
Nutrition per serving
| Calories | 401 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 30 g |
| Sugars | 17 g |
| Fat | 23 g |
| Fiber | 11 g |
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