Baked Eggs with Spinach & Tomatoes

I initially came across this recipe when one of my members tagged me in one of those short recipe videos, I can’t remember if it was Tasty Food or something similar! I then saw this on Instagram on this lovely lady’s page (@whatsianeats check her page out for the most amazing plates of foods) and thought why not give it a go myself, it is such an easy way of making egg and beans. I served it with Slimming World chips that were seasoned with JD Seasonings Chips & Wedges seasoning. If you haven’t come across them do check out their website for all other spices and seasonings to add flavour to your meals.

My members absolutely them, there is such a huge range of products to choose from. I tend to buy the same ones, I guess I need to be a bit more adventurous with trying out different seasonings! What is fab about their products is that they are all Syn Free, so it is great for us Slimming World foodies and come with the easiest instructions on how to use them. I have been using the code ‘Slim20’ to get 20% off.

I used chilli baked beans in this recipe but you can replace them with regular beans if you prefer.

Serves: 1

Syns: FREE

Time Taken: 20 minutes

Difficulty: Easy

Baked Eggs with Spinach & Tomatoes

Baked Eggs with Spinach & Tomatoes

Ingredients

  • 1/2 tin Heinz chilli baked beans
  • Handful of baby spinach
  • 75g cherry tomatoes, cut in half
  • 1/2 tsp dried oregano
  • 2 eggs

Method

Preheat the oven to gas mark 6.

In a small shallow baking dish layer the spinach leaves at the bottom, followed by the beans and scatter over the cherry tomatoes.

Make 2 indents with the back of a spoon and crack an egg into each.

Scatter the oregano and some black pepper over the whole tray.

Cover with foil and bake in the oven for 15-18 minutes or until the whites are just set.

Chicken & Spinach Curry

Easiest way to cook a chicken curry! You can replace the chicken with any other meat or veg.

Serves: 4

Syns: FREE

Time Taken: 60 minutes

Difficulty: Easy

Ingredients

  • 500g chicken breast, chopped
  • 3 onions, chopped
  • 1 tablespoon worth of Garlic and ginger, chopped
  • 500g Passata
  • 1 tablespoon Tomato puree
  • Frozen chopped spinach
  • 1 tablespoon curry powder
  • ½ tablespoon paprika powder
  • ½ teaspoon cumin powder
  • Handful of fresh coriander stalks and leaves
  • 250 ml chicken stock
  • Salt to taste

Method

Spray a pan with lots of fry light and fry the onions, garlic and ginger until golden with the lid closed. This takes around 15-20 minutes. Add some chicken stock to stop it from burning.

Add passata, tomato puree, frozen spinach, coriander and spices and cook on high heat for about 5 minutes. Add stock if needed to stop it burning again.

Add chicken and cook for another 5 minutes on high heat, stirring constantly. Add chicken stock (however much or little needed) and salt to taste. Let it cook on low heat until chicken is fully cooked, around 25-30 minutes depending on how big the pieces of chicken are.