This is our take on classic Spanish Baked Eggs which are perfect, quick to make and delicious anytime of the day. It is a great dish to share over brunch, just pop the eggs in the middle of the table, serve with lots of buttery sour dough and let everyone help themselves.
1 tablespoon of olive oil
2 x 400g tins of chopped tomatoes
2 tablespoons of chopped fresh chives
1 cup of baby spinach
100 grams of feta cheese
1 teaspoon of dried chilli
1/4 of a cup of grated Parmesan cheese
Sea salt & pepper (to season)
Heat olive oil in a frypan (note that the frypan will need to go under the grill so choose a suitable oven-proof one). Add tomatoes, 1 tablespoon of chopped chives and half of the dried chilli. Season with salt and pepper and simmer on the stovetop for about ten minutes.
Add spinach and stir through the tomato mix and then crack the eggs on top. Sprinkle with feta cheese. Bake under a hot grill for about 5 minutes until the egg whites are cooked through and yolks are still slightly runny. Remove from grill and sprinkle with remaining chilli, Parmesan cheese and sea salt. Serve immediately with hot buttered sour dough bread. Enjoy!