1 tbsp olive oil

1 tbsp chopped chives

1 tbsp garlic infused oil

1 small red chili, deseeded and finely chopped

400g can chopped tomatoes

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.

Recipe adapted from: Good Food

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