Baked Egg Pots
- 90g baby spinach
- 3 tomatoes, chopped
- 2tsp smoke paprika
- 4 eggs
- salt & pepper
- Preheat the oven to 180°C / Fan 160°C / 360°F / Gas 4.
- Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary.
- Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.
- Place the ramekins onto a baking sheet and bake in the oven for around17-20 minutes until the egg is cooked to your liking.
Serving suggestion: Toasted bread with butter and chives (not included in nutrition information).