- 4 large field mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 8 tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.