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Baked Eggs with Spinach, Tomatoes, Ricotta and Basil

Try out this delicious baked eggs with spinach, tomatoes, ricotta and basil dish for a light and refreshing meal this spring! 


  • 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


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.