Baked Tomatoes and Eggs with Spinach

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Baked Tomatoes and Eggs with Spinach

Ingredients:

Two large handfuls of baby spinach

200g can whole tomatoes

1tsp chilli flakes

2 large eggs

Roughly chopped chives

Method:

Pre-heat the oven to 200 degrees Celsius.

Place the spinach in a colander and pour boiling water over to wilt the leaves. Drain the excess water and divide between two oven safe dishes.

Place the tomatoes in a bowl and gently break up. Add in the chilli flakes.

Divide the tomatoes between the two oven safe dishes.

Make a well in the centre of each then crack an egg in.

Bake for 10-15 minutes. 

Top with freshly chopped chives.