Baked eggs

This exclusive recipe from chef, food writer (and niece of Prue) Peta Leith is packed with antioxidants important for eye health, including lutein. And it’s absolutely delicious.

Prep: 20 mins 
Cook: 30 mins 
Serves: 4

Ingredients:

• Splash vegetable oil
• 1 onion, diced 
• 3 garlic cloves, finely chopped 
• 1 red chili, finely chopped (no need to de-seed) 
• 1 tbsp tomato puree 
• 1 yellow pepper, de-seeded and sliced
• 2 x 400g tins chopped tomatoes 
• 40g kale, stems removed and roughly chopped 
• 80g tenderstem broccoli, cut into inch-long pieces  
• 100g baby spinach, washed 
• 4 large free-range eggs
• 40g mascarpone
• 2 tbsp finely chopped flat leaf parsley 
• Salt and black pepper 

Method:

1. Sauté the onions, garlic and chili in the vegetable oil until softened, then add the tomato puree and pepper. Sauté a minute further, then add the tinned tomatoes and kale.
2. Season with salt and black pepper, then simmer for 5-10 minutes until the peppers have softened.
3. Add the broccoli and spinach, and cook for a further 3 minutes by which point the spinach will be wilted but the broccoli still firm.
4. Make 4 wells in the mixture, and crack an egg into each one. Dot the mascarpone around the eggs, then cover the pan.
5. Cook over a medium heat for 6-8 minutes until the whites are set and the yolks still runny. Use the tip of a knife to check the whites are set before removing from the heat.
6. Season the tops of the eggs with more salt and black pepper, then scatter chopped parsley over the whole thing. Serve immediately with hot buttered toast. 

Make it vegan