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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

Prep:5 mins
Cook:15 mins

Easy

Nutrition per serving

kcal 114
fat 7g
saturates 2g
carbs 3g
sugars 2g
fibre 2g
protein 9g
salt 0.43g

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

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.

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