Skip to content
Frankie's 'late night' breakfast recipe

Frankie's 'late night' breakfast recipe

49 ratings

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! See method

  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 258 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 tsp olive oil
  • 1 garlic clove, crushed
  • 100g baby spinach
  • 250g cherry tomatoes
  • 150g passata
  • 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
Shop ingredients
Baked with sweet Italian vine-ripened tomatoes

Each serving contains

  • Energy

    1080kj
    258kcal     13%

  • Fat

    16g 23%

  • Saturates

    4g 19%

  • Sugars

    12g 13%

  • Salt

    4.3g 30%

of the reference intake
Carbohydrate 12.6g Protein 19.5g Fibre 4.3g

Method

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, passata, sugar, chilli, cumin and oregano. Stir in a splash of water, 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

Swap the parsley for chopped coriander and the lemon yogurt for lime for a more Mexican twist.

Leftovers

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.