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Spinach waffles with eggs & smoky slow-roast tomatoes
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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
75ml vegetable oil, plus extra for cooking
80g pack essential Waitrose Grated Parmigiano Reggiano
Dill, chopped, to garnish
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.
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.
Typical values per serving:
This recipe was first published in January 2018.