Baked eggs with spinach & tomato

A bowl of food on a plate 5:2 Diet Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:15 mins
  • Easy
  • Serves 4

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Nutrient Unit
kcal 114
fat 7g
saturates 2g
carbs 3g
sugars 2g
fibre 2g
protein 9g
salt 0.43g


  • 100g bag spinach
  • 400g can chopped tomatoes
  • 1 tsp chilli flakes
  • 4 eggs
Beetroot & squash salad with horseradish cream


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.

  • STEP 2

Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Broccoli and kale green soup
Rate article
( No ratings yet )