Baked Eggs with Spinach & Tomato




A rustic dish with a delicious combination
of flavours and just four ingredients, try whipping it up for brunch.







Ingredients (serves 4):

100g Bag spinach

400g Can chopped tomatoes

1 tsp chilli flakes

4 Eggs



  1. Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  2. Mix the tomatoes with the chili flakes and some seasoning, and then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 minutes or more depending on how you like your eggs. Serve with crusty bread, if you like.



For more great recipes visit Good Food Magazine