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Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

Rating: 4 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal114
fat7g
saturates2g
carbs3g
sugars2g
fibre2g
protein9g
low insalt0.43g
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Ingredients

Method

  • 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.

RECIPE TIPS
SPANISH-STYLE EGGS FOR 4

Heat 1 tbsp olive oil in a frying pan with a lid. Fry 50g chopped chorizo for 2 mins. Add a 400g can chopped tomatoes, 1 sliced onion, 1 tsp smoked paprika and a handful black olives, then bubble for 8 mins until thick. Make four wells in the mix, then crack in 4 eggs and cook over a low heat for 6-8 mins until the eggs are cooked. Serve with crusty bread.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

Rating: 4 out of 5.35 ratings

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