Quick veggie baked eggs

Quick veggie baked eggs
  • Serves icon For 2 people
  • Time icon Takes 10 minutes to make and about 25 minutes to cook

Ease into the weekend with a hearty dish of veggie baked eggs. Meat eaters, do not fret – you can stir through crispy fried chorizo for a fiery kick.


  • 1 tbsp olive oil
  • 3 tbsp ready-chopped shallots or 2 shallots, finely chopped
  • 1 tsp sweet paprika
  • 200g waxy potatoes, diced into 1cm cubes
  • 350g jar tomato and chilli sauce
  • 3 Sacla Oven Roasted Tomatoes with Chilli, roughly chopped
  • 60g young spinach
  • 2 large free-range eggs
  • A handful of ready-made fresh breadcrumbs
  • A small handful of fresh flatleaf parsley leaves, finely chopped


  1. Preheat the oven to 180°C/fan160°C/gas 4. Heat olive oil in a large pan and fry shallots until softened.
  2. Add sweet paprika and stir through potatoes. Fry, stirring, for 10 minutes, adding a splash of water if they stick. Pour over a jar of tomato and chilli sauce and the chilli roasted tomatoes and bring to a simmer.
  3. Stir through spinach leaves to wilt, and spoon between 2 x 350ml ovenproof dishes. Crack the egg into the centre of each dish and pop into the oven for 12 minutes.
  4. Meanwhile, heat a splash of olive oil in a pan and fry the breadcrumbs until crisp. Stir through the parsley. When the baked eggs are ready, scatter with the breadcrumbs to serve.


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