- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 300
- Fat Content: 16g
- Saturated Fat Content: 4g
- Carbohydrate Content: 11g
- Sugar Content: 8g
- Fiber Content: 3g
- Protein Content: 29g
- Sodium Content: 2.9g
Baked eggs with ham & spinach
Ingredients
- olive-oil - 1 tbsp olive oil
- onion - 1 small onion, finely chopped
- garlic-clove - 1 garlic clove, crushed
- green-chilli - 1 small green chilli, deseeded and finely chopped
- chopped-tomato - 400g can chopped tomato
- pepper - 100g ready-roasted pepper from a jar, drained and sliced
- ham - 180g pack ham, torn, or shredded ham hock
- baby-spinach - 50g baby spinach
- medium-egg - 2 medium eggs
- cayenne-pepper - pinch cayenne pepper
- crusty-bread - crusty bread, to serve
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.
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.
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