2 tbsp olive oil
2 x 100g bags baby spinach leaves
handful fresh gluten free breadcrumbs
25g Parmesan (or vegetarian alternative), finely grated
4 tomatoes, chopped
4 medium eggs
Heat oven to 200C/180C fan/gas 6. Put the spinach in a colander and pour over a kettle of boiling water.
When cool enough to handle, squeeze out as much liquid as possible. Mix the gluten free breadcrumbs and cheese together.
Arrange the spinach and pieces of tomato. Make a well in the middle of each dish and crack an egg in it.
Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking
Recipe adapted from: Good Food