Tomato Baked Eggs

Monday 13 July 2015 by

Tomato baked eggs, Gluten free, #HoBSummerEats, Brunch, Eggs, Tomato, Spinach

Brunch is perhaps the most fashionable of meals at the moment. So if you’re doing it yourself at home, try one of my favourite recipes – tomato baked eggs. This recipe serves four people so invite friends!

Tomato baked eggs, Gluten free, #HoBSummerEats, Brunch, Eggs, Tomato, Spinach

You will need:

  • Colander
  • 4 ovenproof dishes

Ingredients:

  • 100g bag of spinach
  • 400g can of chopped tomatoes
  • ¼ – ½ tsp paprika
  • Salt and pepper to season
  • 4 large eggs

 

How to make it:

Tomato baked eggs, Gluten free, #HoBSummerEats, Brunch, Eggs, Tomato, Spinach

Pre-heat the oven to around 180°C fan, and wilt the spinach with boiling water in the colander then squeeze out excess water. In four separate ovenproof dishes, add the spinach.

Tomato baked eggs, Gluten free, #HoBSummerEats, Brunch, Eggs, Tomato, Spinach

Mix the paprika and seasoning in to the tomatoes and pour on top of the spinach. Make a small well in the tomatoes and crack an egg in to each dish. Bake for around 12-15 minutes – less time for a runny middle or more for a hard-baked egg.

Tomato baked eggs, Gluten free, #HoBSummerEats, Brunch, Eggs, Tomato, Spinach

 

Serve with warm, fresh crusty bread. My current favourite is the Marks and Spencer Free from Wheat sea salt and rosemary focaccia. Simply pop in the oven for a few minutes until warmed through.

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