Baked Eggs With Spinach, Tomato, Red Pepper & Chorizo Sauce

Serves 4
Total Time
15 Minutes
190g jar of Waitrose Roasted Red Pepper & Chorizo Sauce
12 cherry tomatoes, halved
75g of spinach leaves
4 medium Waitrose British Blacktail Free Range Eggs
Crusty bread, to serve
Step 1

Preheat the oven to 200°C, Tip the red pepper and chorizo sauce into a flameproof pan, about 20cm in diameter. Add the tomatoes and bring to a simmer over a high heat.

Step 2

Place the spinach leaves on a chopping board and chop very roughly to reduce their volume slightly. Add to the pan and stir until the spinach is coated in sauce.

Step 3

Using the back of a spoon, make four gaps in the sauce and crack one egg into each. Season and bake for eight to ten minutes, or until the whites are set, but yolks still runny. Serve right away with crusty bread.

Recipe courtesy of Waitrose

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