Baked egg & tomato pots

Serves: 2

Prep: 10 mins

Cook: 20 mins

Nutrients (per serving)

186kcal -- 10g fats -- 9g carbs -- 16g protein

Ingredients

• 90g baby spinach

• 3 tomatoes - chopped

• 2 tsp smoked paprika

• 2 eggs

Directions

1. Preheat over to 180°C

2. 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.

3. 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.

4. 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.

To serve: add sourdough bread with herby butter