Baked eggs with ham & spinach

Baked eggs with ham & spinach

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
300
protein
29g
carbs
11g
fat
16g
saturates
4g
fibre
3g
sugar
8g
salt
2.9g

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small green chilli, deseeded and finely chopped
  • 400g can chopped tomatoes
  • 100g ready-roasted peppers from a jar, drained and sliced
  • 180g pack ham, torn, or shredded ham hock
  • 50g baby spinach
  • 2 medium eggs
  • pinch cayenne pepper
  • crusty bread, to serve

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Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
  2. Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.

Recipe from Good Food magazine, September 2012

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Comments

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sionag's picture

This is one of our favourite dishes. I often just cook up some fresh red pepper as I rarely have the jar of roasted red pepper needed. We use duck eggs - lovely!

eleanormayo's picture
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Every so often I do some kind of baked eggs for supper if there are a few too many eggs sitting in the fridge, but never seem to do the same recipe twice. This is definitely my favourite so far, was delicious!

Frantic Flapjack's picture
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Absolutely gorgeous. This made a lovely supper. Didn't change a thing.

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