- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 300
- Carbohydrate Content: 11g
- Fat Content: 16g
- Fiber Content: 3g
- Protein Content: 29g
- Saturated Fat Content: 4g
- Sodium Content: 2.9g
- Sugar Content: 8g
Baked eggs with ham & spinach Recipe
Baked eggs with ham & spinach is a Dairy-free breakfast recipe for 2 people, takes only 30 mins; recipe has olive oil, onion and garlic clove.
Ingredients
- Garlic Clove - 1 garlic clove, crushed
- Olive Oil - 1 tbsp olive oil
- Onion - 1 small onion, finely chopped
- Chopped Tomato - 400g can chopped tomato
- Pepper - 100g ready-roasted pepper from a jar, drained and sliced
- Cayenne Pepper - pinch cayenne pepper
- Baby Spinach - 50g baby spinach
- Ham - 180g pack ham, torn, or shredded ham hock
- Crusty Bread - crusty bread, to serve
- Medium Egg - 2 medium eggs
- Green Chilli - 1 small green chilli, deseeded and finely chopped
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof saute 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.
- 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.
