top of page
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
- 4 eggs
- 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:
bottom of page