EAT WELL FOR LESS
The team behind the BBC series Eat Well For Less? prove that you can eat well even when you’re trying to save money
How to cook when you’re on a budget
Tomato & spinach baked eggs
Tasty tomato sauce with a twist, this is a protein-rich dish that packs a powerful puch of flavour
Serves 3 Prep 10 mins Cook 25 mins 81p a portion
1 tbsp rapeseed oil 1 red onion, roughly chopped 2 garlic cloves, roughly chopped 1 mild red chilli, deseeded and
finely chopped ½ tsp ground cumin 400g tin chopped tomatoes 400g tin cannellini beans in water,
drained and rinsed 100g baby spinach leaves 1 tbsp roughly chopped coriander 3 eggs crusty bread, to serve
1 Heat a large sauté pan until medium hot, then add the rapeseed oil and chopped red onion, cover with a lid and sweat over a low heat for 5 mins until just softening.
2 Add the garlic and chilli and cook for 1 min until softened, then add the cumin and cook for another minute.
3 Pour in the chopped tomatoes, stir and bring to a simmer, then cook, uncovered, for 2–3 mins until the sauce has thickened slightly.
4 Add the cannellini beans, baby spinach leaves and chopped coriander, season with a little salt and black pepper, then stir well, cover and cook for another 2–3 mins until hot through.
5 Make three hollows in the tomato sauce, then crack an egg into each hollow. Cover the pan with a lid and cook over a low heat for a further 5 mins, or until the eggs have set but are still runny in the middle.
6 Carefully spoon out an egg per portion onto three serving plates, then divide the remaining tomato sauce among the plates. Serve immediately, while it’s still hot, with some crusty bread.