Frankie's 'late night' breakfast recipe

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  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 291 calories / serving
  • Healthy
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Frankie and her boyfriend, Sam, love a night out. But the best bit for Sam is always chilling out back at home with a large helping of Frankie's Mediterranean baked eggs - a great late night breakfast and the ultimate comfort food to help ease next morning's hangover!

155x255 Frankie
  1. Heat the oil in a deep frying pan over a medium heat. Add half the garlic and a pinch of salt and cook for 20 secs, then add the spinach and cook until wilted.
  2. Tip in the tomatoes, sugar, chilli, cumin and oregano. Bring to a simmer then cook for 10 mins, until thickened. Season to taste.
  3. Using a wooden spoon, make 4 holes in the mixture and crack an egg into each. Cover with a lid and cook for 8-10 minutes, or until the eggs are cooked to your liking*, and sprinkle over the parsley.
  4. Meanwhile, mix the yogurt in a bowl with the lemon juice and remaining garlic, then season.
  5. Once the eggs are cooked, spoon onto warm plates and top with a dollop of the lemony yogurt.

Little help

If you can't find the finest* cherry tomatoes you can use a regular tin of chopped tomatoes.

Leftovers

Mix any spare yogurt with chopped fresh herbs and diced cucumber to make a delicious dip for crisps or crudité.

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.


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  • Ingredients

  • 1 tsp olive oil
  • 1 garlic clove, crushed
  • 100g baby spinach
  • 400g tin finest* cherry tomatoes
  • 1 tsp sugar
  • ½ tsp crushed chillies, to taste
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 4 eggs
  • 1½ tbsp chopped fresh flat-leaf parsley
  • 2 tbsp fat-free natural yogurt
  • ½ lemon, juiced
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  • Energy 1215kj 291kcal 15%
  • Fat 18g 25%
  • Saturates 4g 22%
  • Sugars 11g 13%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 12g Protein 22g Fibre 8g

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