Mexican Baked Eggs with Ham and Spinach

• olive oil↗1 ст. л. tbsp
• small onion1

  finely chopped

• clove of garlic↗1

  minced

• small green chili↗1

  seedless, finely chopped

• canned crushed tomatoes400 г g
• roasted pepper100 г g

  from a can, drained and chopped

• ham↗180 г g

  torn or chopped

• young spinach↗50 г g
• medium eggs2
• pinch of cayenne pepper↗
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection, gas 4). In a small oven‑safe skillet, heat the olive oil, add the finely chopped onion and cook for 6 minutes until softened. Add the minced garlic and chopped green chili, sauté for a few more minutes. Stir in the canned crushed tomatoes, 100 ml water, add the drained roasted pepper, season to taste, and mix in the cayenne pepper and torn ham. Bring to a gentle boil and simmer for 10 minutes until the sauce thickens. Add the young spinach and stir until the leaves wilt.

2. 2

   In the prepared sauce make two indentations, crack the eggs into them, sprinkle with a pinch of cayenne pepper and transfer the skillet to the oven. Bake for 10 minutes until the whites set while the yolks remain runny. Serve immediately with crusty bread.