Baked Eggs with Peppers, Spinach and Tomato

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INGREDIENTS

• 400 g new potatoes, thickly sliced
• Low-calorie cooking spray
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 orange pepper, deseeded and cut into small pieces
• 400g can cannellini beans, drained and rinsed
• 400g can chopped tomatoes with herbs
• 300ml passata
• 1- 2 tbsp Worcestershire sauce
• Salt and freshly ground black pepper
• 100 g spinach
• 4 medium British lion eggs
• A handful of basil, to garnish

METHOD

1. Boil the potatoes for minutes, or until just tender. Drain well.
2. Meanwhile, spray a large frying pan with low-calorie cooking spray
   and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for minutes until softened.
3. Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season and simmer for 10 - 12 minutes, or until thickened.
4. Stir through the spinach and allow to wilt. Make 4 shallow indents
   in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve garnished with basil leaves.