zoom Baked eggs with spinach, tomato, red pepper & chorizo sauce

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    Baked eggs with spinach, tomato, red pepper & chorizo sauce

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    Baked eggs with spinach, tomato, red pepper & chorizo sauce

    Living well

    Low in saturated fat

    Source of folate

    • Total time: 15 minutes

    Serves: 4

    Ingredients

    190g jar Waitrose Roasted Red Pepper & Chorizo Sauce
    12 cherry tomatoes, halved
    75g spinach leaves
    4 medium Waitrose British Blacktail Free Range Eggs
    Crusty bread, to serve
     

    Method

    1. Preheat the oven to 200°C, gas mark 6. Tip the red pepper and chorizo sauce into a flameproof pan, about 20cm in diameter. Add the tomatoes and bring to a simmer over a high heat.

    2. Place the spinach leaves on a chopping board and chop very roughly to reduce their volume slightly. Add to the pan and stir until the spinach is coated in sauce.

    3. Using the back of a spoon, make four gaps in the sauce and crack one egg into each. Season and bake for 8-10 minutes, or until the whites are set, but yolks still runny. Serve right away with crusty bread. 

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