Cooked - Baked Eggs With Spinach, Tomatoes, Ricotta & Basil (Vegetarian)

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Home Pricing Community My Recipes

Baked Eggs With Spinach, Tomatoes, Ricotta & Basil (Vegetarian)

4.0

1 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 using a food processor or hand blender)

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

Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍳Egg Dish

Cuisine🇮🇹Italian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 114 weeks ago

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