Tomato & spinach baked eggs

• porciones: Serves 3
• tiempo activo: 10 mins
• tiempo total: 35 minutes

Ingredientes

1 tbsp rapeseed oil

1 red onion, roughly chopped

2 garlic cloves, roughly chopped

1 mild red chilli, deseeded and

finely chopped

½ tsp ground cumin

400g tin chopped tomatoes

400g tin cannellini beans in water, drained and rinsed

100g baby spinach leaves

1 tbsp roughly chopped coriander

3 eggs

crusty bread, to serve

Instrucciones

1 Heat a large sauté pan until medium hot, then add the rapeseed oil and chopped red onion, cover with a lid and sweat over a low heat for 5 mins until just softening.

2 Add the garlic and chilli and cook for 1 min until softened, then add the cumin and cook for another minute.

3 Pour in the chopped tomatoes, stir and bring to a simmer, then cook, uncovered, for 2—3 mins until the sauce has thickened slightly.

4 Add the cannellini beans, baby spinach leaves and chopped coriander, season with a little salt and black pepper, then stir well, cover and cook for another 2—3 mins until hot through.

5 Make three hollows in the tomato sauce, then crack an egg into each hollow. Cover the pan with a lid and cook over a low heat for a further 5 mins, or until the eggs have set but are still runny in the middle.

6 Carefully spoon out an egg per portion onto three serving plates, then divide the remaining tomato sauce among the plates. Serve immediately, while it's still hot, with some crusty bread.