Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
Introduction
This baked eggs dish combines vibrant spinach, tangy tomatoes, creamy ricotta, and fresh basil for a comforting meal. It’s perfect for breakfast, brunch, or a light dinner, served alongside crusty bread to soak up the flavorful sauce.
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)
- 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
- Step 1: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Fry the onion with a pinch of salt for 10 minutes until soft and translucent.
- Step 2: Add the crushed garlic and chilli flakes, cooking for 1 more minute until fragrant.
- Step 3: Stir in the chopped tomatoes, 1 teaspoon of sugar, and sundried tomato pesto. Season with salt and pepper, then simmer uncovered for 10 minutes, stirring often.
- Step 4: Add the roughly chopped spinach and cook for another 5 minutes until wilted.
- Step 5: Preheat your grill to high. Using the back of a spoon, make eight small wells in the sauce and crack an egg into each.
- Step 6: Dot spoonfuls of ricotta over the sauce and sprinkle with grated parmesan.
- Step 7: Cover the pan and cook on the stove for 5 minutes. Then, transfer the pan under the hot grill for a few minutes until egg whites are set but yolks remain runny.
- Step 8: Scatter fresh basil leaves on top and serve immediately with crusty bread or focaccia for dipping.
Tips & Variations
- Substitute fresh spinach with kale or Swiss chard for a different leafy green option.
- Add a pinch of smoked paprika or cumin to the sauce for a smoky flavor.
- For a vegan version, try tofu scramble instead of eggs and a plant-based ricotta alternative.
- Use fresh cherry tomatoes in season for a brighter taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through, but be aware the eggs may become firmer upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sauce in advance?
Yes, the tomato and spinach sauce can be made up to 2 days ahead and stored in the fridge. 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 with a tablespoon of tomato paste mixed with a drizzle of olive oil and a pinch of herbs for similar flavor depth.
Print
Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A warm and comforting baked eggs dish featuring a rich tomato and spinach sauce, creamy ricotta, and a sprinkle of parmesan, finished under the grill for perfectly set whites and runny yolks. Served with crusty bread, this easy skillet meal combines vibrant flavors of fresh basil and sundried tomato pesto for a delicious vegetarian breakfast or brunch option.
Ingredients
Tomato Spinach Sauce
- 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)
- 1 tsp sugar
- 3 tbsp sundried tomato pesto (ensure vegetarian, if needed)
- 200g spinach, roughly chopped
- Salt and freshly ground black pepper, to season
Egg and Cheese Topping
- 8 eggs
- 100g ricotta
- 40g parmesan or vegetarian alternative, finely grated
- Handful of basil leaves
To Serve
- Crusty bread or focaccia, for dunking
Instructions
- Prepare the Sauce: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the finely chopped onion with a pinch of salt and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Garlic and Chilli: Stir in the crushed garlic and chilli flakes, frying for an additional 1 minute to release their flavors.
- Incorporate Tomatoes and Pesto: Pour in the chopped tomatoes, add 1 teaspoon of sugar and the sundried tomato pesto. Season with salt and pepper, then simmer uncovered for 10 minutes, stirring often to meld the flavors.
- Cook Spinach: Add the roughly chopped spinach to the sauce and continue cooking for another 5 minutes until the spinach has wilted and become tender.
- Prepare for Eggs: Preheat your grill to high. Using the back of a spoon, create eight small wells in the sauce and crack one egg into each indentation.
- Add Cheese: Dot spoonfuls of ricotta over the sauce and eggs, then sprinkle the grated parmesan evenly on top.
- Cook Eggs on Stove: Cover the pan with a lid and cook over low heat for about 5 minutes, allowing the egg whites to start setting while the yolks remain runny.
- Finish Under Grill: Carefully transfer the pan under the preheated grill for a few minutes until the egg whites are fully set and slightly golden, but the yolks remain runny.
- Garnish and Serve: Scatter fresh basil leaves over the top and serve straight from the pan with crusty bread or focaccia for dunking.
Notes
- If you prefer firmer yolks, cook the eggs longer under the grill or on the stove before grilling.
- Ensure the pan you use is oven and grill-safe to avoid damage when finishing under the grill.
- For a spicier version, increase the amount of chilli flakes or add a dash of hot sauce.
- Vegetarian-friendly when using vegetarian parmesan or alternative cheese options.
- This recipe can be doubled for larger groups using a larger pan or casserole dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian
Keywords: baked eggs, spinach, tomatoes, ricotta, basil, sundried tomato pesto, Italian breakfast, vegetarian brunch
