Frankie's 'late night' breakfast recipe
Frankie and her boyfriend, Sam, love a night out. But the best bit for Sam is always chilling out back at home with a large helping of Frankie's Mediterranean baked eggs - a great late night breakfast and the ultimate comfort food to help ease next morning's hangover!
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 258 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tsp olive oil
- 1 garlic clove, crushed
- 100g baby spinach
- 250g cherry tomatoes
- 150g passata
- 1 tsp sugar
- ½ tsp crushed chillies, to taste
- ½ tsp ground cumin
- 1 tsp dried oregano
- 4 eggs
- 1½ tbsp chopped fresh flat-leaf parsley
- 2 tbsp fat-free natural yogurt
- ½ lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 1080kJ 258.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 4.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 12.6gProtein 19.5gFibre 4.3g
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- Heat the oil in a deep frying pan over a medium heat. Add half the garlic and a pinch of salt and cook for 20 secs, then add the spinach and cook until wilted.
- Tip in the tomatoes, passata, sugar, chilli, cumin and oregano. Stir in a splash of water, bring to a simmer then cook for 10 mins, until thickened. Season to taste.
- Using a wooden spoon, make 4 holes in the mixture and crack an egg into each. Cover with a lid and cook for 8-10 minutes, or until the eggs are cooked to your liking, and sprinkle over the parsley.
- Meanwhile, mix the yogurt in a bowl with the lemon juice and remaining garlic, then season.
- Once the eggs are cooked, spoon onto warm plates and top with a dollop of the lemony yogurt.
- Little help: Swap the parsley for chopped coriander and the lemon yogurt for lime for a more Mexican twist.
- Leftovers: Mix any spare yogurt with chopped fresh herbs and diced cucumber to make a delicious dip for crisps or crudité .