Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe

Introduction

This baked eggs dish combines vibrant spinach, tangy tomatoes, creamy ricotta, and fresh basil for a comforting and flavorful meal. Perfect for brunch or a light dinner, it’s easy to prepare and pairs wonderfully with crusty bread.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• Pinch of chilli flakes
• 3 x 400g cans finely chopped tomatoes (or blitz regular canned chopped tomatoes)
• 3 tbsp sundried tomato pesto (ensure vegetarian if needed)
• 200g spinach, roughly chopped
• 8 eggs
• 100g ricotta
• 40g parmesan or vegetarian alternative, finely grated
• Handful of basil leaves
• Crusty bread or focaccia, to serve

Instructions

1. Step 1: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the onion with a pinch of salt and cook for about 10 minutes until soft and translucent.
2. Step 2: Add the crushed garlic and chilli flakes, frying for 1 minute until fragrant.
3. Step 3: Stir in the chopped tomatoes, 1 teaspoon of sugar, and sundried tomato pesto. Season with salt and pepper, then simmer uncovered for 10 minutes, stirring often.
4. Step 4: Add the roughly chopped spinach and cook for another 5 minutes until wilted.
5. Step 5: Preheat your grill to high. Make eight wells in the tomato and spinach sauce and crack an egg into each well. Dot the ricotta over the top and sprinkle with grated parmesan.
6. Step 6: Cover the pan and cook on the stove for 5 minutes, then place under the hot grill for a few minutes until the egg whites are set but the yolks remain runny.
7. Step 7: Scatter fresh basil leaves over the dish and serve immediately with crusty bread or focaccia for dipping.

Tips & Variations

• For a spicier kick, add extra chilli flakes or a dash of hot sauce to the tomato sauce.
• You can substitute spinach with kale or Swiss chard for a different leafy green option.
• Use goat cheese instead of ricotta for a tangy twist.
• If you prefer firmer yolks, grill the eggs slightly longer or cook covered on the stove a bit more.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the eggs. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used but they should be peeled, chopped, and cooked down to create a saucy base similar to canned tomatoes.

What can I serve instead of crusty bread?

Focaccia, pita bread, or even toasted baguette slices all work well for dipping into the sauce and runny eggs.