Ingredients:
- 2 large handfuls of baby spinach, roughly chopped
- 2 garlic cloves, crushed
- 40g butter
- 4 medium potatoes, chopped into 1cm cubes
- 1 large onion, sliced
- Salt and black pepper
- 8 eggs
- 1 tbsp fresh parsley, finely chopped
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- In a large ovenproof pan, melt the butter over a medium-high heat. Add the potato cubes and cook for 6-8 minutes until golden brown, tossing regularly to brown on all sides. Add the onion and cook for two minutes.
- Stir in the spinach and garlic and cook until the spinach has just wilted. Season with salt and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs into each well.
- Bake for around 8-10 minutes or until the egg whites are completely set and the yolks are cooked to your liking. Serve immediately.
