- 4 eggs
- 100g spinach
- 300g chopped tomatoes (rinse the water as much as possible)
- 1 tsp chili flakes
- Salt, pepper
- Fresh basil (2 leaves per pot)
Pre-heat oven to 180- 200C. Boil water and pour over the spinach leaves. Rinse the water and press excess water out of the leaves and insert them in all forms equally.
Season the tomatoes with chilies, salt and pepper and add them in the pot. Try to leave a small space in the middle of the pot and start adding one raw egg in the middle of the forms / pots (or 2 eggs per form if you use bigger ones). Add fresh basil on top of the tomatoes and bake in the oven for 13-15 min.
TIP: seems simple, but it's delicious and can be fairly quick to prepare. Great breakfast for a high protein start into the day and good for a busy schedule, as you could prepare the pots in advance for 2-3 days and simply add the egg each morning or pre-heat any "egg pots" up to 2-3 days after cooking them. Done / pre-heated within 10 minutes.