Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
Introduction
This delicious baked eggs dish combines vibrant tomatoes, creamy ricotta, and fresh spinach for a comforting meal. Topped with basil and served with crusty bread, it’s perfect for breakfast, brunch, or a light dinner.
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, and cook for 1 minute more. 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 3: Add the chopped spinach to the sauce and cook for another 5 minutes until wilted.
- Step 4: Preheat your grill to high. Using the back of a spoon, make eight small wells in the sauce and carefully crack an egg into each one.
- Step 5: Dot the ricotta over the top and sprinkle with grated parmesan. Cover the pan and cook on the stovetop for 5 minutes.
- Step 6: Place the pan under the hot grill for a few minutes until the egg whites are set but the yolks remain runny.
- Step 7: Scatter fresh basil leaves over the dish. Serve immediately with crusty bread or focaccia for dipping.
Tips & Variations
- For a richer flavor, use fresh sun-dried tomatoes instead of pesto or add a splash of cream to the sauce before adding the eggs.
- Swap the spinach for kale or Swiss chard for a different green twist.
- Add chopped olives or capers for a briny boost.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat to avoid overcooking the eggs, or enjoy cold as a flavorful snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the tomato and spinach sauce in advance and refrigerate it. When ready to serve, reheat the sauce, add the eggs, and finish cooking as instructed for best results.
What can I use instead of ricotta?
If you don’t have ricotta, cream cheese or cottage cheese can work as a substitute, although the texture and flavor may differ slightly.
Print
Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting baked egg dish featuring a rich tomato and spinach sauce, topped with creamy ricotta, parmesan, and fresh basil. Perfect for a hearty brunch or light dinner, served with crusty bread for dipping.
Ingredients
Scale
Sauce and Base
- 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
Toppings
- 8 eggs
- 100g ricotta
- 40g parmesan or vegetarian alternative, finely grated
- Handful of basil leaves
To Serve
- Crusty bread or focaccia
Instructions
- Prepare the sauce: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over medium-low heat. Add the finely chopped onion with a pinch of salt and cook for 10 minutes until soft and translucent, stirring occasionally.
- Add aromatics: Stir in the crushed garlic and pinch of chilli flakes, cooking for an additional 1 minute to release their flavors without burning.
- Add tomatoes and pesto: Pour in the chopped tomatoes, add 1 teaspoon of sugar and the sundried tomato pesto. Season with salt and pepper to taste, then simmer uncovered for 10 minutes, stirring often to prevent sticking and to allow the flavors to meld.
- Add spinach: Mix in the roughly chopped spinach and cook for another 5 minutes until wilted and fully incorporated into the sauce.
- Prepare for baking: Preheat the grill to high. Using the back of a spoon, make eight small indentations or wells in the tomato and spinach sauce.
- Add eggs and cheese: Crack one egg into each indentation. Dot the ricotta evenly over the top, then scatter the grated parmesan (or vegetarian alternative) across the surface evenly.
- Cook eggs: Cover the pan with a lid and cook on the stovetop for about 5 minutes until the egg whites start to set but the yolks remain runny. Then, transfer the pan under the hot grill for a few minutes until the egg whites are completely set and slightly golden, but yolks are still soft.
- Finish and serve: Sprinkle fresh basil leaves over the top and serve immediately with crusty bread or focaccia for dunking into the delicious sauce and runny egg yolks.
Notes
- You can substitute the sundried tomato pesto for regular tomato paste mixed with a touch of olive oil if unavailable.
- Adjust the chilli flakes to your heat preference or omit if sensitive to spice.
- For a vegetarian option, ensure that the parmesan alternative is suitable and does not contain animal rennet.
- The dish can be prepped ahead by making the sauce in advance and adding eggs just before cooking.
- Use a flameproof pan or transfer to a suitable ovenproof dish for grilling to avoid damage or accidents.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian
Keywords: baked eggs, spinach, tomatoes, ricotta, basil, brunch recipe, Italian breakfast, healthy eggs
