Baked eggs with spinach & tomato

Dairy-free breakfast recipe for 4 people, takes only 15 mins; recipe has spinach, tomato, chilli flakes and egg.

Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

Recipe by Chef Soomro Course: Dairy-free breakfast
Servings

4

servings
Prep time

5 mins

Ingredients

  • Tomato: 400g can chopped tomatoes
  • Egg: 4 eggs
  • Chilli Flakes: 1 tsp chilli flakes
  • Spinach: 100g bag spinach

Directions

  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 chilli flakes and some seasoning, 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 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.