Spanish-style eggs for 4
Heat 1 tbsp olive oil in a frying pan
with a lid. Fry 50g chopped chorizo
for 2 mins. Add a 400g can chopped
tomatoes, 1 sliced onion, 1 tsp
smoked paprika and a handful black
olives, then bubble for 8 mins until thick.
Make four wells in the mix, then crack
in 4 eggs and cook over a low heat for
6-8 mins until the eggs are cooked.
Serve with crusty bread.
Heat oven to 200C/180C fan/gas 6. Put
the spinach into a colander, then pour
over a kettle of boiling water to wilt the
leaves. Squeeze out excess water and
divide between 4 small ovenproof dishes.
Mix the tomatoes with the chilli flakes
and some seasoning, then add to the
dishes with the spinach. Make a small
well in the centre of each and crack in
an egg. Bake for 12-15 mins or more
depending on how you like your eggs.
Serve with crusty bread, if you like.