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

Low in saturated fat
Source of folate


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


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. 

Baked eggs with spinach, tomato, red pepper & chorizo sauce
  • Total time: 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,380kJ
Fat 17.4g
Saturated Fat 3.1g
Carbohydrate 30.2g
Sugars 6.4g
Protein 13.1g
Salt 1.3g
Fibre 3.1g

65µg folic acid

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4 stars

Average user rating Based on 251 ratings

This recipe was first published in Thu Jan 12 10:26:00 GMT 2017.