Baked eggs with ham & spinach


Serves 2 Prep 10 mins Cook 30 mins £1.33 a por­tion 300 kcals, 16g fat, 4g sat. fat, 8g sugar 1 tbsp olive oil 1 small onion, finely chopped 1 gar­lic clove, crushed 1 small green chilli, de­seeded & chopped 400g can chopped toma­toes 100g ready-roasted pep­pers from a jar,

drained and sliced 180g pack ham, torn, or shred­ded ham hock 50g baby leaf 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 crushed 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.

Tip For larger num­bers, dou­ble the sauce and spoon be­tween in­di­vid­ual shal­low dishes be­fore adding your eggs

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