Baked eggs with spinach & tomato

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch.

Ingredients (4 servings):

• 100g bag spinach
• 400g can chopped tomatoes
• 1 tsp chilli flakes
• 4 eggs

Method:

1. Heat oven to 200C/180C fan/gas 
2. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves.
3. Squeeze out excess water and divide between 4 small ovenproof dishes.
4. Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach.
5. 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.
6. Serve with crusty bread, if you like.