Description
A comforting and nutrient-dense dish featuring baked eggs in a tomato and ricotta base, perfect for a weekday brunch.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- Pinch of chili flakes
- 3 x 400g cans finely chopped tomatoes
- 3 tbsp sundried tomato pesto
- 200g spinach, roughly chopped
- 8 large eggs
- 100g ricotta
- 40g parmesan or vegetarian alternative, finely grated
- Handful of basil leaves
- Crusty bread or focaccia, to serve
Instructions
- Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat and fry the onion with a pinch of salt for 10 minutes until soft and translucent.
- Add the garlic and chili flakes, and fry for 1 minute more.
- Tip in the tomatoes, 1 tsp sugar, and pesto. Season and simmer, uncovered, for 10 minutes, stirring often.
- Add the spinach and cook for another 5 minutes 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 minutes, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with basil and serve with crusty bread for dunking.
Notes
Use a shallow pan for even cooking of the eggs and to avoid soggy whites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4.5g
- Protein: 18g
- Cholesterol: 370mg