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
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.
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.