Spinach, sage and parmesan baked eggs

Serves: 5 Prepare & Cook:


  • 300g tomatillos (or tomatoes if you prefer), roughly chopped
  • 10 sage leaves
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped (optional)
  • 150g spinneysFOOD Baby Spinach
  • 5 spinneysFOOD Free Range Eggs
  • 1 tbsp finely grated parmesan
  • toasted Arabic bread, to serve (optional)


  1. Blitz the tomatillos and sage leaves in a blender until smooth.
  2. Set a large frying pan with the oil over a medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic and chilli, if using, and cook for 30 seconds more.
  3. Stir in the spinach and blended tomatillos. Cook for 3-5 minutes, stirring occasionally, until the spinach has wilted and the sauce has thickened slightly. Season.
  4. Use a spoon to make 5 shallow wells in the sauce. Carefully crack an egg into each one, splash with a little water and sprinkle with the parmesan. Cover and cook for 8-10 minutes, or until the eggs are done to your liking.
  5. Serve with Arabic bread for dipping, if you like.

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