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Spicy tomato and spinach baked eggs
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340g essential Waitrose tomato and chilli pasta sauce
2 x 100g bags Waitrose baby spinach
4 Waitrose medium free-range Columbian Blacktail eggs
1 tbsp fresh parmigiano reggiano, finely grated
1. Heat the tomato and chilli sauce in a large saucepan until bubbling.
2. Stir in the spinach and then spoon the mixture into 2 x 16cm rectangular dishes. Make 2 dents in the sauce in each dish and crack in the eggs. Scatter with the parmigiano reggiano and season with freshly ground black pepper
3. Place in the oven and bake at 200ºC, gas mark 6, for 12-14 minutes or until the egg whites have just set and the yolk is still just soft.
Typical values per serving:
This recipe was first published in Wed Feb 20 09:24:00 GMT 2013.