Baked eggs with spinach and tomatoes

Name: Baked eggs with spinach and tomatoes
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 red onion, sliced; 2 garlic cloves, crushed; 1 tsp smoked paprika; 400g tin chopped tomatoes; 150g baby spinach; 4 eggs; 40g feta, crumbled; 10g fresh parsley, chopped

Eggs baked in a bubbling tomato and spinach base, with a soft yolk to mop up with wholemeal toast.

Time30 min
LevelEasy
Costabout £1.20 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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1 tbspolive oil
1red onionsliced
2garlic clovescrushed
1 tspsmoked paprika
400 gtin chopped tomatoes
150 gbaby spinach
4eggs
40 gfetacrumbled
10 gfresh parsleychopped

Method

1
Heat the oven to 200°C (180°C fan).
2
Heat the oil in an ovenproof frying pan over a medium heat. Cook the onion for 5 minutes until soft. Add the garlic and paprika for 1 minute.
5 min
3
Add the tomatoes and simmer for 8 minutes, until thick. Season well.
8 min
4
Stir in the spinach a handful at a time until it wilts.
5
Make four dips in the sauce and crack an egg into each. Scatter over the feta.
6
Bake for 10 minutes, until the whites are set and the yolks still wobble.
10 min
7
Sprinkle with parsley and serve from the pan.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.