Baked eggs with spinach & tomato

Category: Low Calorie Recipes

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

ingredients

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Direction

  • STEP 1

    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.

  • STEP 2

    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.