Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make
Prep:5 mins
Serves 4
5 tbsp olive oil1 tsp smoked paprika1 tsp cumin seeds400g can cherry tomatoes200g fresh cherry tomatoes2 garlic cloves1 small bunch of parsley1 small bunch of basil½ small bunch of mint, leaves picked2 tbsp capers1 tsp Dijon mustard2 tbsp white wine vinegar200g baby spinach, washed4 eggs½ tsp chilli flakes (optional)flatbreads, to serve (optional)
STEP 1Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.STEP 2Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.STEP 3Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
