About the Recipe
Whip up these egg pots for breakfast in just 30 minutes. Great for brunch, too!
Toasted bread with butter and chives (not included in nutrition information).
3 cups (90g) baby spinach
3 tomatoes, chopped
2 tsp. smoked paprika
salt and pepper
Preheat the oven to 180°C (360°F).
Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary.
Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.
Place the ramekins onto a baking sheet and bake in the oven for around 17-20 minutes until the egg is cooked to your liking.
Nutrition per serving: