Chilli and tomato baked eggs – recipe

Warming chilli and tomato sauce meets peppers, spinach and feta in this lazy baked-eggs dish, which takes just 20 minutes to make. Finish by cracking in Tesco Finest Bluebell Araucana eggs. These eggs are produced on trusted British farms and have a striking pastel-blue shell with a rich, golden yolk.
Prep/cook 20 min
Serves 2
1 tsp Tesco Finest olive oil
150g sliced mixed peppers
340g Tesco Finest tomato and chilli pasta sauce
80g baby spinach
4 tbsp Tesco Finest 0% fat Greek yoghurt
4 Tesco Finest Bluebell Araucana eggs
50g Tesco Finest barrel-aged feta
To serveTesco Finest sourdough
Heat the olive oil in a large, lidded frying pan over a medium-high heat, add the mixed peppers and stir-fry for about 2 minutes until they start to colour. Pour over the Tesco Finest tomato and chilli pasta sauce and 100ml water. Give the sauce a stir so all the peppers are covered, then allow to simmer for 4 minutes.
Scatter the baby spinach over the sauce and allow to wilt for 1-2 minutes before folding in.
Swirl through the Tesco Finest 0% fat Greek yoghurt then, once combined with the sauce, make four shallow depressions, equally spaced around the edge of the pan, and big enough to crack in the eggs. Cook over a medium heat for 8-10 minutes, covering after 4 minutes, until the whites have set and the eggs are cooked to your liking.
Crumble over Tesco Finest barrel-aged feta and finish with cracked black pepper. Serve with Tesco Finest sourdough for an indulgent weekend brunch.
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