1 tbsp olive oil
1 tbsp chives, finely chopped
1 small red chili, deseeded and finely chopped
400g can chopped tomatoes
100g ready-roasted 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. 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, 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 crusty bread.
Recipe adapted from: Good Food