Baked Egg with Bacon and Spinach


  • 1 tbsp olive oil
  • 1 small onion
  • 1 garlic clove
  • 1 small green chilli
  • 400g can chopped tomatoes
  • 1 red pepper
  • 250g bacon
  • 50g baby spinach
  • 2 medium eggs
  • pinch cayenne pepper
  • few basil leaves for decoration
  • crusty bread/baguette to serve
  • salt, pepper


  1. Chop the onion, crush garlic clove. Cut bacon into slices. Deseed and finely chop chilli pepper. Pre-heat oven to 175 °C. Deseed and slice pepper into slices, sprinkle with some salt, drizzle with olive oil and place in the oven. Grill for 20 minutes.  
  2. Heat the oil in a small ovenproof pan. Add the onion and cook for 6 minutes until softened. Stir in the garlic and chilli and cook for a couple mins more. Add the tomatoes with sauce and additional half cup of water. Season well and stir through the peppers and bacon. Bring to simmer and cook for 10 minutes until the sauce has started to thicken. Add the spinach, stirring through to wilt. 
  3. Make two hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 minutes until the whites of the eggs have set. Sprinkle with freshly ground pepper and garnish with basil leaves. Serve straight away with crusty bread or baguette.

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