Baked eggs with spinach and ham
10 minutes preparation - 30 minutes cooking
Preheat the oven to 180°C. In the meantime, cook the chopped onion with the olive oil in an ovenproof sauté pan until softened. Add garlic and chili and cook for a couple more minutes. Add the Del Monte Chopped Tomato and 100ml of water.
Add the pepper and the shredded ham to the preparation and bring to a simmer and cook for 10 minutes until the sauce thickens. Then add the spinach and stir for a few minutes.
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.
- 2 medium eggs
- 1 can of Del Monte chopped tomato
- 50g baby spinach
- 180g pack ham, shredded
- 100g roasted pepper
- 1 small green chilli, deseeded and finely chopped
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil