A simple dish packed full of hearty vegetarian ingredients, including spinach, pine nuts and mozzarella.
Ingredients
- 800g potatoes, thinly sliced
- Knob of butter
- 150ml vegetable stock, hot
- 400g can cherry tomatoes
- 300g spinach, wilted
- 50g toasted pine nuts
- 2 x 125g mozzarella balls, torn
- 4 large free-range eggs
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in 4 x 16cm (measured across the top) gratin dishes. Dot with the butter and drizzle with the stock. Season and bake for 20 minutes until almost tender.
- 2. Spoon the cherry tomatoes among the dishes and top with the spinach, pine nuts and mozzarella.
- 3. For each dish, make a well in the middle and crack an egg into each one. Cook for another 12 minutes until the eggs are set and the mozzarella has melted.
Nutritional info
Per serving: 531kcals, 31.1g fat (12.3g saturated), 27.7g protein, 38.2g carbs, 4.3g sugar, 1.3g salt
Chef's tip
Canned cherry tomatoes (available in major supermarkets) have a light, sweet flavour when compared to normal canned tomatoes, so they are great for fresh summer dishes.