Made by sautéing shrimp with spinach and cracking eggs on top before baking in small ramekins, this dish is a low-carb breakfast option built around shellfish. The chilli heat balances the shrimp's faintly sweet flavour.
Cook sliced garlic in olive oil until fragrant, add the shrimp, and once they turn pink, stir in the spinach until wilted.
Divide the mixture between two small ramekins, crack two eggs on top of each, and sprinkle with salt and red pepper flakes.
Bake the ramekins in an oven preheated to 200°C for 12 minutes, until the whites are set but the yolks stay runny.
Don't overcook the shrimp — they turn rubbery if left too long. Allergens: contains egg and shellfish (shrimp).
For less heat, sprinkle the red pepper flakes on at serving time instead; adding them before baking intensifies the spice considerably.
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