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Lunch | Vegetarian

Baked eggs with tomato and spinach

This super brunch will help your DNA and cells and look after your bones

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Baked eggs with tomato and spinach recipe
Serves:
4
Preparation:
15 Mins
Cooking:
20 Mins
Low FODMAP:
No
Allergens:
Eggs
Check Your Own Recipe

What are the health benefits of Baked eggs with tomato and spinach?

This super brunch will help your DNA and cells and look after your bones.

 

Ingredients

Method

Ingredients

100g baby spinach nutritional information
100g baby spinach
8 medium eggs nutritional information
8 medium eggs
400g tin chopped tomatoes nutritional information
400g tin chopped tomatoes
4 pinches chilli flakes to taste nutritional information
4 pinches chilli flakes to taste
salt and black peper to taste nutritional information
salt and black peper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 200C/180C fan/gas 6.
2) Chop the spinach roughly and divide between 4 individual ovenproof dishes.
3) Mix the tomatoes with the chilli flakes and season with salt.
4) Add the tomatoes to the dishes with the spinach.
5) Make 2 small wells in each dish and crack in two eggs.
6) Bake for 12-15 mins depending on how you like your eggs.
7) Take out of the oven and sprinkle with fresh black pepper.
8) Serve with bread for mopping up the lovely juices.

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