Baked Eggs With Ham & Spinach
In this flavorful baked egg dish, a medley of ingredients come together to create a hearty and satisfying meal. The combination of tomatoes, roasted peppers, ham, and spinach simmered in a savory sauce provides a delicious base for perfectly cooked eggs with a hint of cayenne. Served with crusty bread, this dish is a must-try for a comforting breakfast or brunch option.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 1 garlic clove , crushed
- 1 small green chilli , deseeded and finely chopped
- 400g can chopped tomatoes
- 100g ready-roasted peppers from a jar, drained and sliced
- 180g pack ham , torn, or shredded ham hock
- 50g baby spinach
- 2 medium eggs
- pinch cayenne pepper
- crusty bread , to serve
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
- Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 300 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 2.9 milligram of sodium
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