Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe

Introduction

This comforting dish of baked eggs with spinach, tomatoes, ricotta, and basil is perfect for a cozy brunch or a light dinner. Packed with fresh flavors and creamy textures, it’s both satisfying and easy to prepare.

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 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

Instructions

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

Tips & Variations

• For a vegan version, substitute ricotta and parmesan with plant-based alternatives and use a tofu scramble instead of eggs.
• Adding a pinch of smoked paprika can deepen the flavor of the tomato sauce.
• If you prefer firmer yolks, cook the eggs a little longer under the grill.
• Fresh cherry tomatoes can be added for extra texture and sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven, but keep in mind that eggs may become firmer when reheated. It’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the tomato and spinach sauce in advance and refrigerate it for up to 2 days. Add the eggs and cook just before serving for the best texture.

What can I use if I don’t have sundried tomato pesto?

If you don’t have sundried tomato pesto, you can substitute it with extra garlic and herbs or use a spoonful of tomato paste combined with a drizzle of olive oil for added depth.