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    Spinach waffles with eggs & smoky slow-roast tomatoes

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    Spinach waffles with eggs & smoky slow-roast tomatoes

    • Preparation time: 15 minutes
    • Cooking time: 1 hours

    Makes: 6

    Ingredients

    400g pack Waitrose 1 San Marzano Tomatoes, halved
    1 tbsp harissa
    1 tbsp soft light brown sugar
    260g pack spinach
    250g plain flour
    2 tsp baking powder
    ½ tsp sea salt
    1 tsp golden caster sugar
    7 Clarence Court Burford Brown Eggs
    350ml milk
    75ml vegetable oil, plus extra for cooking
    80g pack essential Waitrose Grated Parmigiano Reggiano
    Dill, chopped, to garnish

    Method

    1 Preheat the oven to 150°C, gas mark 2. Place the tomato halves, cut-side up, in a snug roasting tin, toss with the harissa and sprinkle with the brown sugar. Roast in the oven for 1 hour until sticky and soft but still holding their shape.

    2 Put the spinach in a colander and pour over a kettle-full of boiling water until wilted. When cold enough to handle, squeeze, then dry in a clean tea towel. Chop and set aside.

    3 In a jug mix the flour, baking powder, salt and caster sugar. In another jug combine 1 egg with the milk and oil. Beat the wet ingredients into the dry until well combined, stir in the spinach and the grated cheese.

    4 Heat a waffle iron or machine according to manufacturer’s instructions (or see cook’s tip, below). Brush with a little oil and spoon in a sixth of the waffle mixture (about 130g). Cook for 3½-4 minutes until golden. Remove and keep warm while you make the rest.

    5 Heat a little oil in a frying pan and fry the remaining eggs to your liking. Serve over the waffles with the tomatoes and chopped dill.

    Cook's Tip

    If you don’t have a waffle machine or iron, simply pan-fry the mixture in batches, over a medium heat, for about 3 minutes on each side.

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