Egg cups with a spicy tomato salsa - Great British Chefs

Ingredients

• 1 filo pastry, packet
• 1 shortcrust pastry block
• 100g of butter, melted
• 8 eggs
• 200g of spinach
• 1 knob of butter
• 3 slices of Parma ham
• 3 peppers, roasted from a jar, drained and patted dry
• salt
• pepper
• 3 tomatoes, diced
• shallots, finely diced
• 1 red chilli, finely chopped
• 1/2 bunch of coriander
• salt to taste