Florentine baked eggs with garlic bread

Step by Step

Step 1

Heat the oil in a large frying pan or sauté pan over a medium heat, then fry the onions for 10 minutes, stirring often, until softened but not coloured. Add the garlic and fry for 2 minutes more, until fragrant, then stir in the tomatoes and sugar. Bring to a simmer and cook for 8-10 minutes, until thickened. Preheat the oven to 200ºC, gas mark 6.

Step 2

As the tomatoes cook, squeeze all the liquid from the spinach, using a clean tea towel. Cook the garlic bread in the oven according to pack instructions. Stir the spinach into the pan, bring to a sizzle and cook, stirring occasionally, for 3-4 minutes until it looks a little drier and the spinach is piping hot. Stir in the soft cheese and bring back to a gentle sizzle.

Step 3

Make 4 wells in the mixture and gently crack an egg into each. Turn the heat right down, cover with a lid, then cook for 6-8 minutes, until the whites look set but still a little wobbly. Remove the lid and cook for 2-3 minutes more, until the whites are set and the yolks are still runny. Scatter with the chilli (if using) and parsley, then serve with the garlic bread.

Ingredient

Onion

2 2
Olive oil

2 tbsp 1 fl. ozs
Garlic clove

2 clove/s 2 clove/s
Cooks’ ingredients flat leaf parsley

25 grams 0.06 lbs
Caster sugar

0.25 tsp 0.25 tsp
Essential spinach

750 grams 1.65 lbs
Chilli flakes

1 pinch 0.04 fl. ozs
Essential free range white eggs

4 4
Essential soft cheese

100 grams 0.22 lbs
Essential chopped tomatoes

400 grams 0.88 lbs
Essential garlic baguette

210 grams 0.46 lbs

Florentine baked eggs with garlic bread

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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