Salsa verde baked eggs

Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 268
  • fat 21g
  • saturates 4g
  • carbs 7g
  • sugars 0g
  • fibre 3g
  • protein 12g
  • salt 0.7g


  • 5 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 400g can cherry tomatoes
  • 200g fresh cherry tomatoes
  • 2 garlic cloves
  • 1 small bunch of parsley
  • 1 small bunch of basil
  • ½ small bunch of mint, leaves picked
  • 2 tbsp capers
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 200g baby spinach, washed
  • 4 eggs
  • ½ tsp chilli flakes (optional)
  • flatbreads, to serve (optional)


  1. Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.

  2. Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.

  3. Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.

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