100g ready-roasted capsicum/peppers from a jar, drained and sliced
180g pack ham, torn, or shredded ham hock
50g baby spinach
2 medium eggs
pinch cayenne pepper
Gluten free bread, to serve
Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan.
Add the chili, and cook for a couple mins more. Add the tomatoes and 100ml water.
Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, garlic oil, chives, stirring through to wilt.
Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with gluten free bread.