Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

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

4 eggs


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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