Tomato and Spinach Baked Eggs
Tasty tomato sauce with a twist, this is a protein-rich dish that packs a powerful punch of flavour.
|1 tbsp||rapeseed oil|
|1||red onion, roughly chopped|
|2||garlic cloves, roughly chopped|
|1||mild red chilli, deseeded and finely chopped|
|½ tsp||ground cumin|
|400g||tin chopped tomatoes|
|400g||tin cannellini beans in water, drained and rinsed|
|100g||baby spinach leaves|
|1 tbsp||roughly chopped coriander|
|sea salt and freshly ground black pepper, to taste|
|crusty bread, to serve|
Heat a large sauté pan until medium hot, then add the rapeseed oil and red onion, cover with a lid and sweat over a low heat for 5 minutes until just softening.
Add the garlic and chilli and cook for 1 minute until softened, then add the cumin and cook for another minute.
Stir in the chopped tomatoes and bring to a simmer, then cook, uncovered, for 2–3 minutes until the sauce has thickened slightly.
Add the cannellini beans, spinach and coriander, season with salt and black pepper, then stir well, cover and cook for another 2–3 minutes until hot through.
Make three hollows in the tomato sauce, then crack an egg into each one. Cover the pan with a lid and cook over a low heat for a further 5 minutes, or until the eggs have set but are still runny in the middle (see Tip).
Carefully spoon out an egg per portion onto serving plates, then divide the remaining tomato sauce among the plates. Serve immediately with some crusty bread.
TIP: If you prefer your eggs hard-cooked, cook them for a further 2 minutes.