Forget about poached eggs, scrambled or boiled, baked eggs are leading the way. Eggs can be used in so many recipes, sweet and savoury, and are so quick to cook. These Mediterranean baked eggs taste delicious and is a great appetiser for the day. Add a bit of chilli for an extra kick.
1 Garlic Clove
100g Baby Spinach
250g Cherry Tomatoes
1 tsp Dried Oregano
2 tbsp Fat Free Yoghurt
1/2 Lemon Juiced
1tsp Olive Oil
Heat oil in the Pan, add 1/2 the Garlic with a pinch of salt and cook for 15 seconds. Add in the Spinach and cook until wilted.
Add the Tomatoes, Passata, Oregano and a splash of water to the spinach, bring to simmer and cook for 10 minutes until thickened.
Make 4 holes in the mixture and crack an egg into each hole. Cover with a lid and cook until the eggs are cooked to your liking, then serve onto plates.
In a bowl mix the Yoghurt with the Lemon Juice and season and place on top of the baked eggs.
258kcal per serving