Baked eggs with spinach & tomato

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



  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.
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