Baked eggs with ham & spinach

Baked eggs with ham & spinach

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(15 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

Nutrition and extra info

Nutrition: per serving

  • kcal300
  • fat16g
  • saturates4g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein29g
  • salt2.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 small green chilli, deseeded and finely chopped
  • 400g can chopped tomato
  • 100g ready-roasted pepper from a jar, drained and sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 180g pack ham, torn, or shredded ham hock
  • 50g baby spinach
  • 2 medium eggs
  • pinch cayenne pepper
  • crusty bread, to serve


  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.

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Comments, questions and tips

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Beans on Toast's picture
Beans on Toast
19th Feb, 2017
So the motivation for this one was the need to offload some authentically Spanish jamon serrano, and it worked out great. Added some extra veg (a leek and some mushrooms) but otherwise followed the recipe to the word. We found that 50g of spinach essentially disappeared amongst out extra veg. If I was to do this again, I'd probably throw caution to the wind along with the full 200g bag of the green stuff. What an absolute treat though.
12th May, 2016
Very tasty and good comfort food. I used a fresh red pepper - sliced it and roasted it while frying the onion etc. Used one slice of 'proper' ham (quite a big one) and 4 eggs for a dinner for 2 of us. Definitely one to be done again.
24th Jan, 2016
Lovely dish from very easy ingredients (although I didn't have spinach). Next time I'll do it properly although stick to half a fresh red pepper rather than one from a jar.
12th Feb, 2015
Just made this for lunch, delicious! Used frozen peppers and spinach, and chili sauce as I didn't have fresh, which makes it a great store cupboard recipe.
27th Jul, 2013
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!
5th May, 2013
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
7th Oct, 2012
Absolutely gorgeous. This made a lovely supper. Didn't change a thing.
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12th Feb, 2014
As I am on my own I make up 4 portions to end section 1, using fresh grilled peppers, then freeze 3/4, in portions, for use another time- defrost and continue with recipe when needed
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