This dish is a lovely light dinner or ideal for a midweek lunch. I came across it trying to branch out from the chicken and mince rut we had found ourselves in since I started full-time work.
Chop one small onion finely and cook until golden and soft, adding one crushed garlic clove. Mix in one can of chopped tomatoes and 100ml water with 1 jar of ready roasted peppers and chopped ham slices or ham hock (a healthy helping of each, but really use your own judgement). Once bubbling stir in the spinach and wait for the sauce to thicken -this should take around 10 minutes. Next, make spaces in the sauce and crack in four eggs – at this stage you can transfer the pan to the oven or continue to cook on the hob, whichever suits.
I served with croutons but this would go well with garlic bread, or jack potatoes or rice. A really versatile dish.