Baked eggs with ham & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 garlic clovecrushed
- 1 small green chillideseeded and finely chopped
- 400g can chopped tomato
- 100g ready-roasted pepperfrom a jar, drained and sliced
- 180g pack hamtorn, or shredded ham hock
- 50g baby spinach
- 2 medium eggs
- pinch cayenne pepper
- crusty breadto serve
Nutrition: per serving
- kcal300low
- fat16g
- saturates4g
- carbs11g
- sugars8g
- fibre3g
- protein29g
- salt2.9g
Method
step 1
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 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.
step 2
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.
