Baked Eggs with Spinach, Salsa and Hot Sauce recipe

Let the oven fully come up to temperature before you start assembling, so the eggs begin cooking straight away rather than sitting in a lukewarm dish.

The spinach should collapse to a deep glossy green with no watery puddles; if it is very wet, give it a quick squeeze or drain off the excess so the sauce does not turn thin.

Stir just enough to distribute the heat and seasoning, keeping the mixture chunky so the salsa still gives you a good texture beneath the eggs.

Make the wells deep enough to hold the eggs without the whites spilling across the dish, and crack each egg into a small cup first if you want to avoid shell fragments.

Watch for the whites to turn opaque all the way round the edges while the yolks still wobble slightly; if the top is browning too quickly, loosely cover the dish for the last few minutes.