An easy dish of baked eggs in a homemade savoury tomato salsa, spinach and mushrooms.
This is a satisfying, healthy and tasty meal you will turn to when your famished but don’t want to fuss.
There are so many situations that call for it in this busy household. After a morning spent outside gardening, I can quickly place my ingredients into a ramekin allow to bake while I freshen up, and it’s easy to go. Saturdays are normally spent watching our children play sports. Returning home everyone including parents are hungry.
Throw some beans in, or even later with ham and there you have a hearty meal.
Cooking Time 5 mins
3 Portobello mushrooms sliced
200g cherry tomatoes
1 medium tomato grated
200g English spinach chopped
3 tbspns olive oil
4 medium eggs
2 tbspns Parsley
2 tbspns basil
Preheat the oven.
Add the olive oil into a non stick pan or tamarind.
Stir in the sliced mushrooms and cook for 1 minute.
Add the tomatoes, stir, until the cherry tomatoes have blistered.
Add the spinach, allow to wilt. You may choose to transfer the contents into single serve clay pots.
Spread the mixture evenly in the clay pot, crack the eggs over the mixture. Season.
Transfer into preheated oven.
Place the eggs into the oven and bake at 180 degrees for 5 minutes.
Sprinkle with parsley and Basil Serve on toast or as is.