Baked eggs with tomatoes and peppers

SERVES 4

Ingredients:

1 tbsp olive oil

1 red onion, sliced

pinch of salt

2 red bell peppers, seeded and sliced

2 yellow or orange bell peppers, seeded and sliced

2 fresh red jalapeño chile peppers, seeded and finely chopped

3 tomatoes, peeled and coarsely chopped

2 handfuls of fresh spinach leaves

pinch of paprika

4 large eggs

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in an ovenproof frying pan over low heat. Add the onion and a pinch of salt. Cook for 5 minutes until the onion is soft, then add the peppers and chiles. Cook for another 5 minutes, until the peppers soften.

2 Stir in the tomatoes and cook until they begin to soften. Stir in the spinach and paprika, and cook for a few minutes more until the spinach just begins to wilt.

3 Use a spoon to make a small indentation in the mixture for each of the eggs, then carefully break an egg into each one. Slide the pan into the oven, and cook for about 5 minutes until the eggs are just baked. Be careful not to let them overcook the residual heat will keep cooking them after you have removed them from the oven. Sprinkle with pepper, and serve immediately.

Baked eggs with tomatoes and peppers