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