Baked Eggs with Spinach, Tomato, Ricotta and Basil

Name: Baked Eggs with Spinach, Tomato, Ricotta and Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 8 large eggs; 200 g spinach, roughly chopped; 1 onion, finely chopped; 1 clove garlic, crushed; 3 cans finely chopped tomatoes; 3 tbsp sundried tomato pesto; 100 g ricotta; 40 g Parmesan or vegetarian alternative, finely grated; 1 tbsp olive oil; 2 tbsp butter; 1 tsp sugar; 1 pinch chilli flakes; 1 handful basil leaves; crusty bread or focaccia, to serve

These baked eggs simmer in a rich tomato and spinach sauce with creamy ricotta, savory Parmesan, and fragrant basil. Serve this satisfying one-pan dish with crusty bread for a cozy brunch, lunch, or easy meat-free dinner.

Servings6 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

large eggs
8
spinach, roughly chopped
200 g
onion, finely chopped
1
garlic, crushed
1 clove
finely chopped tomatoes
3 cans
sundried tomato pesto
3 tbsp
ricotta
100 g
Parmesan or vegetarian alternative, finely grated
40 g
olive oil
1 tbsp
butter
2 tbsp
sugar
1 tsp
chilli flakes
1 pinch
basil leaves
1 handful
crusty bread or focaccia, to serve

Step-by-Step Instructions

Heat the olive oil and butter in a large shallow ovenproof skillet or flameproof casserole over low-medium heat. Add the onion and a pinch of salt, then cook for about 10 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and chilli flakes and cook for 1 minute until fragrant. Add the chopped tomatoes, sugar, and sundried tomato pesto, season with salt and pepper, and simmer uncovered for 10 minutes, stirring now and then, until the sauce thickens slightly. Fold in the spinach and cook for about 5 minutes, until wilted and evenly mixed into the sauce.

Preheat the grill or broiler to high. Use the back of a spoon to make 8 wells in the tomato sauce, then crack 1 egg into each well. Spoon small dollops of ricotta around the eggs and sprinkle over the Parmesan. Cover the pan and cook on the stovetop for about 5 minutes to begin setting the eggs. Transfer the pan under the hot grill or broiler for a few minutes, watching closely, until the whites are just set and the yolks are cooked to your liking. Finish with basil leaves and serve immediately with crusty bread or focaccia.

Chef's Tips

Use an ovenproof skillet so the pan can move safely from stovetop to grill or broiler. If your tomato sauce tastes sharp, keep the small amount of sugar; if it already tastes sweet, reduce it slightly. For firmer yolks, leave the eggs under the grill or broiler a little longer, but check often because they can overcook quickly. Leftover sauce and eggs can be refrigerated for up to 2 days, though the eggs will lose their runny texture when reheated.