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Baked eggs with spinach & tomato

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 114
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 9
  • Fat 7
  • Fibre 2
  • Salt 0.43

Nutrition per serving

  • Calories 114
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 9
  • Fat 7
  • Fibre 2
  • Salt 0.43

Ingredients

  • 100g bag spinach
  • 400g can chopped tomatoes
  • 1 tsp chilli flakes
  • 4 eggs

Tip

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.

Method

  1. 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.

  2. 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.

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