- Cook Time: 5 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 114
- Carbohydrate Content: 3g
- Fat Content: 7g
- Fiber Content: 2g
- Protein Content: 9g
- Saturated Fat Content: 2g
- Sodium Content: 0.43g
- Sugar Content: 2g
Baked eggs with spinach & tomato Recipe
Baked eggs with spinach & tomato is a Dairy-free breakfast recipe for 4 people, takes only 15 mins; recipe has spinach, tomato and chilli flakes.
Ingredients
- Tomato - 400g can chopped tomatoes
- Egg - 4 eggs
- Chilli Flakes - 1 tsp chilli flakes
- Spinach - 100g bag spinach
Instructions
- 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.
- 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.