Tomato, Chilli and Spinach Baked Eggs Recipe

Tomato, Chilli and Spinach Baked Eggs Serves: 4

Summary

Tomato, Chilli and Spinach Baked Eggs
Serves 4
Preparation Time: 25 minutes

Ingredients

100g bag of fresh spinach leaves,
400g can of chopped tomatoes,
1 teaspoon of dried chilli flakes,
4 eggs,
Freshly ground black peppercorns, to season,
Fresh, chopped green parsley, to garnish.

Instructions

1. Preheat the oven to 180-200 degrees Celsius.
2. Using either a kettle or a saucepan, bring approximately 400mL water to the boil.
3. Open the bag of spinach leaves and place into a metal colander.
4. Over the sink, pour the boiling water over the spinach leaves so that the leaves have a wilted appearance.
5. Squeeze out the additional fluid from the spinach leaves over the sink at pat dry with some paper towel.
6. Evenly divide the wilted spinach leaves across four small oven-proof dishes or ramekins.
7. In a small bowl, combine the chilli flakes, can of chopped tomatoes and the ground black pepper and mix with a wooden spoon to combine.
8. Add the tomato, peppercorn and chilli mixture to the spinach leaves, dividing the mixture evenly across the four oven-proof dishes or ramekins.
9. With a metal spoon, create a small well in the centre of each dish or ramekin filled with the tomato and spinach mixture.
10. Crack the eggs and pour into the well made in the centre of each dish or ramekin.
11. Put the dishes or ramekins into the pre-heated oven and bake for 10 to 15 minutes, until the eggs are cooked to the desired consistency.
12. Remove the dishes or ramekins from the oven and season with additional cracked black pepper. Sprinkle with freshly chopped parsley or other herbs to garnish.

Tomato, Chilli and Spinach Baked Eggs.

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