- 1 tbsp olive oil
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
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.
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.