Baked eggs with spinach and chorizo

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I’m all for winter warmer type recipes but I dont believe they always have to be overly stodgy. There’s something wonderful and cosy about baked eggs and they’re certainly very popular in this household! We tend to have these for our tea (dinner if you’re fancy) but they also work as a breakfast or a brunch (if you’re instagram fabulous).

Anyway, there’s not much more to say except using the oil the chorizo gives off when heated and using low fat cheese makes this a healthy and delicious recipe. I don’t actually think you can even tell it is particularly healthy.

Anyway to make enough baked eggs to serve 2 you will need:

4 eggs

1 tin chopped tomatoes (or 1/2 a large jar of passata)

1 small onion

1 clove garlic

Approx 50g cooking chorizo

Approx 100g frozen spinach

A handful of low fat cheddar cheese

Salt and pepper

Preheat your oven to about 200°C. Peel and slice your onion, crush your garlic and dice your chorizo. Fry this with no oil in a non stick pan over a medium heat. Your chorizo will release oil which you can cook your onion and garlic. Once the onion and garlic have softened add your spinach and tomato. Cook for a further 10-15 minutes until the spinach has cooked. Season with the salt and pepper.

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Add the tomato sauce to a heavy ovenproof dish. Make indentations in the sauce and crack the eggs into these indentations. Top with cheese. Cook for about 10 minutes or until the eggs have set.

To serve eat with crusty bread.

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