Baked eggs with ham & spinach

Serve this adaptable Mexican-style dish for brunch, breakfast or dinner with spicy tomato sauce

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 small green chilli, deseeded and finely chopped
• 400g can chopped tomatoes
• 100g ready-roasted peppers from a jar, drained and sliced
• 180g pack ham, torn, or shredded ham hock
• 50g baby spinach
• 2 medium eggs
• pinch cayenne pepper
• crusty bread, to serve

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
2. Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.