Baked eggs with ham & spinach

2 servings 3 five a day 30-60 minutes 400 kcal or less breakfast brunch dinner dinner for two five a day huevos rancherros low calorie mains mexican breakfast ranch eggs spanish supper tapas three of five a day

N/A

Source

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 tomato

100g ready-roasted pepper 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

Method

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.