• 4 large ripe tomatoes
• 125g baby spinach leaves, roughly chopped
• 2 garlic cloves, chopped
• 1 spring onion, finely chopped
• 1 teaspoon dried red chilli flakes
• 1 heaped tablespoon flat leaf parsley, chopped
• 2 tablespoon extra virgin olive oil
• 4 free range eggs
• 3 tablespoons wholemeal breadcrumbs
• 3 tablespoons grated Parmesan
• 15g unsalted butter salt and black pepper

Preheat the oven to 180°C.

Score a cross in the top and the bottom of the tomatoes and put them in a bowl of boiling water for a minute. Remove them, peel the skin off and dice the flesh.

Place the spinach, garlic, spring onion, chilli, parsley and olive oil in a bowl. Add the tomatoes, season with salt and black pepper and mix everything together well.

Divide the spinach mixture between four ramekins, reserving about 4 teaspoonfuls. Pack the spinach down with the back of a spoon, then crack an egg over the top of each one and finish with a scattering of the reserved mixture. Mix the breadcrumbs and Parmesan together and sprinkle on top of the ramekins. Dot the tops with the butter and cover with foil.

Bake the ramekins in the oven for 25 minutes or until the eggs are almost set. Whip off the foil for the last 10 minutes of cooking to brown the top and serve.

Buon Appetito!