Save to your scrapbook
Baked eggs with spinach, tomato, red pepper & chorizo sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
65µg folic acid
This recipe was first published in January 2017.
Average user rating