100g spinach

400g can chopped tomatoes

1 tsp chilli flakes

1 tsp smoked paprika

4 eggs

Wholewheat/rye bread



  1. Heat oven to 200C. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and spread over the bottom of one medium oven proof dish or divide between 4 small dishes.
  2. Mix the tomatoes with the chilli flakes, paprika and some seasoning, then add to the dish (es) with the spinach. Make wells in the dish (es) and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with slice of toasted rye or wholemeal bread.

Calories: 267, Carbs: 24g, Fat: 11.5g, Protein: 19g per serving (Serves 2)

Additional tips

You could add some grilled turkey rashers and sautéed mushrooms to make it a more substantial dish if required.

Written by: Sam Bowen

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