Salsa verde baked eggs
Dunk flatbreads into these salsa verde baked eggs to soak up all of the lovely juices. Healthy and low in calories, this dish takes just 20 minutes to make.
■ Serves 4 ■ Prep 5 mins ■ Cook 15 mins
VEGETARIAN
5 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin seeds
400g can cherry tomatoes
200g fresh cherry tomatoes
2 garlic cloves
small bunch of parsley
small bunch of basil
½small bunch of mint,
leaves picked
2 tbsp capers, drained
1 tsp Dijon mustard
2 tbsp white wine vinegar
200g baby spinach
4 eggs
½ tsp chilli flakes (optional)
flatbreads, to serve (optional)
1 Drizzle 1 tbsp olive oil into a frying pan or skillet over a medium heat and fry the paprika and cumin seeds for 30 seconds. Add the canned and fresh tomatoes. Bring to the boil, then simmer, covered, for 5-6 mins until the tomatoes have softened.
2 Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, vinegar, the remaining oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
3 Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four gaps in the mixture and gently crack an egg into each one. Cover and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads.
268 kcals, fat 21g, saturates 4g, carbs 7g, sugars 6g, fibre 3g, protein 12g, salt
