Baked Eggs in Spiced Tomatoes
1 tsp olive oil
2 spring onions, topped, tailed, and finely chopped
1 tbsp Worcestershire sauce
440g tin chopped tomatoes
1/4 tsp smoked paprika, plus a little extra to serve
Good pinch of cayenne pepper
40g baby spinach leaves
4 large free range eggs
Salt and pepper to season
Heat the oven to 200 C / 180 fan / 5 Gas. Pop the spring onions in a pan with the olive oil and sweat over a medium heat for a couple of minutes.
Toast the smoked paprika and cayenne pepper for about a minute until fragrant. Pour in the tomatoes and Worcestershire sauce, season, then turn up the heat.
When the tomatoes are hot, stir in the spinach to wilt.
Tip into an ovenproof dish, create four little wells, and crack an egg into each.
Bake in the oven for 12-15 minutes until the eggs are cooked. Sprinkle with smoked paprika and pepper to serve.