Baked eggs with spinach and tomato


190g jar Roasted Red Pepper & Chorizo Sauce
12 cherry tomatoes, halved
75g spinach leaves
4 medium British Blacktail Free Range Eggs
Crusty bread, to serve
Baked eggs with spinach, tomato, red pepper & chorizo sauce


1. Preheat the oven to 200°C, gas mark 6. Tip the red pepper and chorizo sauce into a flameproof pan, about 20cm in diameter. Add the tomatoes and bring to a simmer over a high heat.
2. Place the spinach leaves on a chopping board and chop very roughly to reduce their volume slightly. Add to the pan and stir until the spinach is coated in sauce.
3. Using the back of a spoon, make four gaps in the sauce and crack one egg into each. Season and bake  until the whites are set,for about 8-10 minutes, but yolks still runny. Serve right away with crusty bread. 

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