2 tbsp olive oil
2 x 100g bags baby spinach leaves
handful gluten free breadcrumbs
25g Parmesan (or vegetarian alternative), finely grated
4 tomatoes, chopped
4 medium egg
Gluten free toast to serve
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the tomatoes and seasoning. Cook for 15-20 mins until soft.
Meanwhile, put the spinach in a colander and pour over a kettle of boiling water.
When cool enough to handle, squeeze out as much liquid as possible. Mix half the gluten free breadcrumbs and cheese together.
Arrange the spinach mixture between 4 ovenproof dishes, then scatter with the tomatoes.
Make a well in the middle of each dish and crack an egg in it.
Season and sprinkle with the remaining cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Recipe adapted from: Good Food