Try out this delicious baked eggs with spinach, tomatoes, ricotta and basil dish for a light and refreshing meal this spring!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- pinch of chilli flakes
- 3 x 400g cans finely chopped tomatoes
- 3 tbsp sundried tomato pesto
- 200g spinach roughly chopped
- 8 eggs
- 100g ricotta
- 40g parmesan, finely grated
- handful of basil leaves
- crusty bread, to serve
Method
Step 1 – Heat the oil and 2 tbsp butter in a large and shallow, frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 minutes. Fry until the onion is soft and translucent. Add the garlic and chilli flakes, and fry for an additional minute. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer the mixture uncovered for 10 minutes and stir often. Then, add the spinach and cook for another 5 minutes until this has wilted.
Step 2 – Heat the grill to high and make eight gaps in the sauce with the back of a spoon, cracking an egg into each. Dot over the ricotta and scatter with the parmesan.
Step 3 – Cover and cook this for 5 minutes, then put under the hot grill for a few minutes. Take out when the egg whites are set and the yolk is runny. Cover with the basil and serve with crusty bread for dunking.
Enjoy!
