Ingredients

2 large field mushrooms
8 tomatoes, halved
1 garlic clove, thinly sliced
2 tsp olive oil
200g bag spinach
4 eggs

Directions

1. Heat oven to 200°C (fan 180°C/gas mark 6). Put the mushrooms and tomatoes into an ovenproof dishes. Add the garlic, oil and some seasoning, then bake for 10 mins.
2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dish. Make a few little gaps between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.