A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Prep:5 mins
Serves 4
100g bag spinach400g can chopped tomatoes1 tsp chilli flakes4 eggs
STEP 1Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.STEP 2Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
