Quick veggie baked eggs

Name: Quick veggie baked eggs
Yield: For 2 people
Cuisine: British recipes
Ingredients: 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

Easy
March 2009

Easy
March 2009

For 2 people
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.

Vegetarian recipes

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Ingredients

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

Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat olive oil in a large pan and fry shallots until softened.
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.
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.
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.