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Baked eggs with ham & spinach

Contains pork – recipe is for non-Muslims only
Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 300
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 8
  • Protein 29
  • Fat 16
  • Fibre 3
  • Salt 2.9

Nutrition per serving

  • Calories 300
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 8
  • Protein 29
  • Fat 16
  • Fibre 3
  • Salt 2.9

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small green chilli, deseeded and finely chopped
  • 400g can chopped tomatoes
  • 100g ready-roasted peppers from a jar, drained and sliced
  • 180g pack ham, torn, or shredded ham hock
  • 50g baby spinach
  • 2 medium eggs
  • pinch cayenne pepper
  • crusty bread, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.

  2. Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.

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