Ingredients

• 300g Onion
• 4 Garlic Cloves
• 2 Green Chillies
• 200g Vegetable Stock
• 200g Red Bell Pepper
• 150g Courgette
• 300g Cooked Ham
• 1 tablespoon Fresh Basil Leaves
• 1 tablespoon Olive Oil
• 800g Tinned Tomatoes
• 2 tablespoons Brown Sugar
• ¼ teaspoon Cayenne Pepper
• 150g Spinach
• 4 Eggs

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Baking dish - medium

Method

1. Pre-heat oven - 180°C
2. Attach the Stir Tool
3. Add olive oil to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Cook with splashguard fitted - 1 min, 140°C, Speed 3
6. Then add onion and garlic clove to the Cooking Chef XL Bowl
7. Cook with splashguard fitted - 5 min, 120°C, Speed 3
8. Then add green chilli to the Cooking Chef XL Bowl
9. Cook with splashguard fitted - 2 min, 120°C, Speed 3
10. Then add tinned tomatoes, vegetable stock, red bell pepper, brown sugar, courgette, cooked ham, fresh basil leaves and cayenne pepper to the Cooking Chef XL Bowl
11. Cook with splashguard fitted - 10 min, 98°C, Speed 3
12. Then add spinach to the Cooking Chef XL Bowl
13. Stir with splashguard fitted - 2 min, Speed 4
14. Transfer mixture to baking dish
15. Make 4 indentations in the sauce
16. Add egg to the baking dish
17. Bake - 10 min, 180°C
18. Serve

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