Bacon and Spinach Baked Eggs

Baked eggs are an incredible nourishing meal well suitable for Sunday brunch.

Ingredients serve 2

2 finely chopped bacon rashes (300g)

1 finely chopped onion (100g)

1 tsp minced garlic

350 g passata

1 tbls tomato paste

1 tbls smoked paprika

1 tsp dried oregano

½ tsp sea salt

¼ tsp black ground pepper

90 g frozen or fresh chopped spinach

4 eggs

2 Bocconcini

Method

Preheat oven to 180C normal bake. Place the bacon in a frying pan over medium heat with the onion and garlic and cook for approx. 4 minutes while stirring. Add passata, tomato paste, paprika, oregano, salt and pepper and bring to the boil while stirring. Add spinach and mix evenly. Divide and pour the mixture into 2 dishes. Place the dishes on a baking tray and crack two eggs in each dish. Bake in the oven for approx. 10 minutes. Slice the Bocconcini and place on top of the eggs and cook a further 10 minutes. Sprinkle chopped parsley leaves on top of the eggs. Season with cracked black pepper and serve straight away with bread.

Note: If you can’t get Bocconcini use shredded mozzarella cheese.