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
Scale
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
