Spanish-style baked eggs

Ingredients

Red capsicum, 2 capsicum(s)
Olive oil spray, 1 spray(s)
Onion, any type, 1 medium, finely sliced
Garlic, 2 clove(s), finely sliced
Baby spinach, 100 g
Tomato passata, 2 cup(s)
Capers, 2 tablespoon(s), roughly chopped
Black olives, drained, 1 serve(s) (10 olives per serve), pitted and roughly chopped
Basil, 0.3 cup(s), torn
Eggs, raw, 8 50g egg(s)
Basil, 1 g, - extra for garnish
Black pepper, ground, 1 pinch(s)

Cooking instructions

Preheat oven to 160°C (320°F). 

Lightly spray the capsicums with oil and hold over an open flame or place under a grill, until the skin blisters and blackens. Allow to cool then peel, remove stem and seeds and slice into 1 cm strips.

Heat a large, ovenproof pan over a medium heat and spray lightly with oil. Cook the onion and garlic gently for a few minutes until soft. Add the spinach leaves and allow to wilt. Add the capsicum, napoli sauce, capers, olives and basil and cook for a few minutes, stirring gently until warmed through.

Divide mixture between 4 individual ramekins (1.5-cup capacity) and crack 2 eggs on top of each. Bake in the oven for 5–7 minutes or until egg whites are cooked but the yolks still soft. Sprinkle torn basil leaves on top, season and serve.

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