There's been a glut of my food postings on here over the last few weeks. I've been having a lovely time going through my recipes, revisiting old favourites and trying new things.
Yesterday at the greengrocer's I found some spinach and eggplant out cheap. I do love a bargain. Last time the spinach was this cheap I made chicken saag, using the recipe in Charmaine Solomon's enormous and detailed The Complete Asian Cookbook. It wasn't that long ago, so no saag this time.
I also have too many eggs, so thought I could make baked eggs and shoehorn some spinach in there somehow.
For this I used:
one onion and one clove of garlic (chopped)
a sprinkle of dried chilli flakes
one tin of tomatoes
about 100ml water
half a bunch of English spinach, washed, drained and sliced (sliced thinly at first, then more haphazardly due to lack of interest)
a few pitted olives (about 6 or 7)
one or two eggs
Proceed as you would for pasta sauce - over medium heat, gently cook the onion and garlic in some oil, sprinkle in the chilli flakes and stir about for a few seconds, then add the tomatoes and water. Unfortunately my tinned tomatoes were whole - I think diced tomatoes would be better, but it just meant I had to mash up the tomatoes with a wooden spoon as the sauce cooked.
Cover and simmer for a while, until the sauce thickens. Preheat the oven to 180 degrees celcius.
Stir through the spinach and olives, simmer until the spinach wilts.
Take a small oven proof dish, as in the picture above. Spoon half the tomato and spinach sauce into the dish (when the remaining half cools, spoon it into a snap lock bag and put it in the freezer, for next time). Use the wooden spoon to make a dip in the middle of the mixture, and crack an egg (or two) into this dip.
Put in the oven and cook for 10 to 15 minutes, until the white of the egg is set.
Remove from the oven and carefully eat straight from the hot dish. Some bread is nice as well.