This is my go-to recipe for refuelling after a long run, or just as a nice brunch on a slow Sunday morning. It's slightly smoky, slightly spicy, and the yolks are perfect every time. They only take a few minutes to prep and 15 minutes in the oven. Serve alongside fresh crusty bread for yolk dipping and make yourself some grown-up Dippy Eggs & Soldiers.
Eggs are high in protein and contain all the essential amino acids that our body needs, so I always opt for them as a post-workout food. I like to pair them with a carbohydrate source like the tomatoes and wholegrain bread so we can restore our glycogen levels as well as feeding our muscles.
(I make these eggs several times a week and the yolks come out looking fantastic. Of course just not on the day I go to photograph them. Real life).
Serves 2
Ingredients
4 large free range eggs
400g tinned chopped tomatoes
100g spinach
Chilli
Paprika
Salt and black pepper
Preheat your oven to 200 Degress Celcius/180 Degrees Fan/Gas Mark 6.
Wilt the spinach with boiling water. Squeeze to drain excess water and line it on the bottom of your oven-proof dish.
In a bowl, season your chopped tomatoes with chilli, paprika, salt and black pepper to taste. Pour it over the spinach.
Create four wells in your tomatoes, spaced evenly apart. Crack your eggs into these wells.
Bake in the oven for 12 - 15 minutes, depending on how you like your yolks.
Serve with crusty bread and butter.
Dip to your hearts content and enjoy.
K
How do you like your eggs in the morning?
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