World Cuisine

  • 3 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • ½ teaspoon hot smoked paprika
  • 200 g (7 oz) can chopped tomatoes
  • 200 g (7 oz) baby spinach leaves
  • 6 individual ready-made savoury tart cases, each 8 cm (3¼ in) in diameter
  • 6 eggs
  • 100 g (3½ oz) Manchego cheese, grated
  • salt and pepper

Heat half the oil in a saucepan, add the garlic and cook for 30 seconds, then stir in the paprika. Add the tomatoes and a little water if necessary and simmer for 10 minutes until most of the liquid has evaporated and the mixture has thickened, then season.

Place the spinach in a large colander and pour over boiling water until wilted. Leave to cool slightly, then squeeze out any excess water and roughly chop.

Arrange the tart cases on a baking sheet. Divide the spinach between the pastry cases, then spoon a little of the tomato sauce over each one. Break 1 egg on top of each, sprinkle with the cheese and then drizzle over the remaining oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until the eggs are cooked to your liking.

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