Preheat your oven to 250C (480F).

Grease a small oven-proof frying pan or other oven proof dish with a little oil or line with baking paper. Mine is about 20cm (8in) diameter.

Scatter the frozen spinach over the base of your pan / dish. Stir in the pesto.

Make 3-4 little indentations in the spinach for your eggs with the back of a spoon. Crack an egg into each hole.

Bake eggs, uncovered for 8-10 minutes or until egg whites are set and yolks are still a little runny.

When eggs are cooked, serve hot - I like to eat it straight out of the pan to save washing up (I only served on a plate in the picture above so you'd think I'm more civilized than I really am!).