A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch.
Ingredients (4 servings)
100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
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.