Baked Eggs in Tomato & Spinach (Shakshuka-Style)

This is what I make when I want something that feels like a proper meal but requires about ten minutes of actual work. Eggs baked in a simple tomato sauce with spinach. Serve with sourdough for dipping. It's warm, comforting, and makes you feel like you've achieved something before 10am.

Ingredients (Serves 1–2):

• 1 tbsp olive oil
• 1 garlic clove, crushed
• ½ tsp smoked paprika
• ½ tsp cumin
• 1 x 400g tin of chopped tomatoes
• A large handful of spinach
• 2 eggs
• Salt and pepper
• Sourdough bread to serve

Method:

1. Preheat oven to 200°C (180°C fan).
2. Heat the olive oil in a small ovenproof frying pan over medium heat. Add the garlic, paprika, and cumin. Cook for 1 minute.
3. Pour in the tomatoes. Simmer for 5 minutes until slightly thickened. Season with salt and pepper.
4. Stir in the spinach and let it wilt.
5. Make two small wells in the sauce. Crack an egg into each.
6. Transfer the pan to the oven and bake for 8–10 minutes, until the eggs are set but the yolks are still runny.
7. Serve with sourdough for dipping.

Why it's gut-friendly: Tomatoes are rich in lycopene, an antioxidant. Spinach provides fibre and iron. Eggs add protein. It's a balanced, gentle breakfast.