Tomato Baked Eggs with Spinach and Toast Soldiers

• 2 tbspolive oil
• 1onion, finely chopped
• 1red pepper, finely diced
• 2garlic cloves, crushed
• 1 tspsweet paprika
• 1 x 400gtin chopped tomatoes
• 100gspinach
• fine salt
• black pepper
• 6eggs
• 60gfeta, crumbled (optional)
• 240 gsourdough, cut into 4 thick slices
• 20gbutter

Method

1. 1Heat the oven to 200°C fan. Heat the olive oil in a large ovenproof frying pan over a medium heat. Cook the onion and red pepper with a pinch of fine salt for 6 to 8 minutes until soft and sweet. Add the garlic and paprika for 1 minute.
2. 2Pour in the chopped tomatoes with a splash of water and simmer for 5 minutes until the sauce has thickened enough to hold a spoon trail. Season with salt and black pepper.
3. 3Stir in the spinach until it wilts, about 1 minute. Make six dips in the sauce with the back of a spoon and crack an egg into each.
4. 4Transfer the pan to the oven and bake for 7–10 minutes until the whites are set and the yolks still wobble. Start checking at 7 minutes. Use an oven glove for the hot handle.
5. 5Meanwhile toast the bread, butter it and cut into soldiers.
6. 6Add the optional feta where wanted and serve from the pan with the toast for dipping.

Per serving

kcal

446

protein

20.6g

fibre

6.1g

carbs

43.9g

fat

20.7g