Baked eggs with tomato, spinach and mozzarella

Serves

Ingredients

3 large handfuls of baby English spinach
60ml (2 fl oz/¼ cup) extra virgin olive oil
2 tbsp balsamic vinegar
2 large heirloom tomatoes, roughly chopped
125g (4½ oz) buffalo mozzarella, sliced
8 free-range eggs

Method

1. Preheat the oven to 220°C (425°F).

2. Combine the spinach, olive oil and vinegar in a bowl. Toss well to coat.

3. Transfer the spinach mixture to a large ovenproof frying pan and top with the tomatoes and mozzarella. Carefully crack the eggs in and around, then season with sea salt and freshly ground black pepper.

4. Transfer to the oven and bake for 8-10 minutes, or until the eggs are cooked to your liking.

5. Carefully remove from the oven, divide among plates and serve.

Recipe taken from My Family Table by Eleanor Ozich (£16.99, Murdoch Books). Photography by Eleanor Ozich.

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