Name: Baked eggs with ham & spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
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 tomato; 100g ready-roasted pepper 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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Baked eggs with ham & spinach

Baked eggs with ham & spinach

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.9 out of 5.17 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 small onion

finely chopped
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
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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Nutrition: per serving

kcal300

low
fat16g
saturates4g
carbs11g
sugars8g
fibre3g
protein29g
salt2.9g

Method

step 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.
step 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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A star rating of 4.9 out of 5.17 ratings

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