Florentine baked eggs with garlic bread
Waitrose and Partners

Florentine baked eggs with garlic bread

A quick pan of saucy baked eggs makes a busy weeknight that bit easier. Try this for brunch at the weekend, too.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

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Vegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 clove/s garlic, crushed
  • 2 x 400g cans Essential Chopped Tomatoes
  • ¼ tsp caster or granulated sugar
  • 750g frozen Essential Spinach, defrosted
  • 210g Essential Garlic Baguette, to serve
  • 100g Essential Soft Cheese
  • 4 Essential Free Range White Eggs
  • 1 pinch chilli flakes (optional)
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped


  1. Heat the oil in a large frying pan or sauté pan over a medium heat, then fry the onions for 10 minutes, stirring often, until softened but not coloured. Add the garlic and fry for 2 minutes more, until fragrant, then stir in the tomatoes and sugar. Bring to a simmer and cook for 8-10 minutes, until thickened. Preheat the oven to 200ºC, gas mark 6.

  2. As the tomatoes cook, squeeze all the liquid from the spinach, using a clean tea towel. Cook the garlic bread in the oven according to pack instructions. Stir the spinach into the pan, bring to a sizzle and cook, stirring occasionally, for 3-4 minutes until it looks a little drier and the spinach is piping hot. Stir in the soft cheese and bring back to a gentle sizzle.

  3. Make 4 wells in the mixture and gently crack an egg into each. Turn the heat right down, cover with a lid, then cook for 6-8 minutes, until the whites look set but still a little wobbly. Remove the lid and cook for 2-3 minutes more, until the whites are set and the yolks are still runny. Scatter with the chilli (if using) and parsley, then serve with the garlic bread.

Cook’s tip

Adding just a little sugar can make all the difference to your tomato sauce; it balances out any acidity, making the whole thing more harmonious. Try it next time your tomato sauce (or soup) needs that little something.


Typical values per serving when made using specific products in recipe


2,181kJ/ 523kcals



Saturated Fat












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