Dairy-free breakfast recipe for 2 people, takes only 30 mins; recipe has olive oil, onion, garlic clove, green chilli, chopped tomato, pepper, ham, baby spinach, medium egg, cayenne pepper and crusty bread.
Baked eggs with ham & spinach
Course: Dairy-free breakfast
Servings
2
servings
Prep time
10 mins
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
Directions
- 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.
