Baked eggs with spinach & tomato
By Good Food
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
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Prep:5 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 114
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fat 7g
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saturates 2g
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carbs 3g
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sugars 2g
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fibre 2g
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protein 9g
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salt 0.43g
Ingredients
- 100g bag spinach
- 400g can chopped tomatoes
- 1 tsp chilli flakes
- 4 eggs
Tip
Spanish-style eggs for 4Heat 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
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.