Breakfast (or lunch) egg pots
Ingredients
55 g fresh spinach
1 tsp olive oil
2 large eggs
55 g chorizo
60 ml feta cheese, crumbled
55 g cherry tomatoes, halved
salt and ground black pepper
Method
Preheat oven to (220°C).
Place spinach in oven-proof, (360 ml) ramekins, or mugs (two per serving), and drizzle with olive oil.
Crack eggs into the mugs. Top with the chorizo, feta cheese, and tomatoes.
Place the ramekins on the middle oven rack, and bake uncovered for 10 to 12 minutes, until the egg whites are set, and the yolks are still runny. Season with salt and pepper to taste.
