* 4 large eggs
    * 60ml/4tbsp vegetable oil
    * 50g/2oz ciabatta or other crusty bread
    * 2 ripe tomatoes, coarsely chopped
    * 50g/2oz sunblush tomatoes in oil plus 30ml/2tbsp of the oil from the tomatoes
    * 6 basil leaves, chopped
    * 100g/4oz spinach


   1st Put put the eggs in a small pan of boiling water and cooking. 6 min boil, drain and let the egg thoroughly in cold water, tapping the shells all over. When cool enough to handle, remove the shells. Cut into quarters.
   2nd Heat the oil in a frying pan until hot pan. Tear the ciabatta into bite-sized pieces and add the hot oil. Fry for 2-3 minutes, stirring occasionally, until the croutons are crisp and golden brown. Drain on paper towels.
   3rd Mix together the tomatoes with the oil and basil. Season to taste. Empty the spinach into two bowls, add the croutons, quartered eggs and tomatoes. Toss together and serve.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.