Baked eggs with spinach, tomatoes, ricotta & basil

Method 1

Ingredients

1 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)

3 tbsp sundried tomato pesto (ensure vegetarian, if needed)

200g spinach, roughly chopped

8 Morrisons Large Free Range Eggs

100g ricotta

40g parmesan or vegetarian alternative, finely grated

handful of basil leaves

crusty bread or focaccia, to serve

STEP 1

Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.

STEP 2

Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack a Morrisons Large Free Range Egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Method 2

Ingredients:

- 2 cups fresh spinach

- 1 cup cherry tomatoes, halved

- 1/2 cup ricotta cheese

- 4 eggs

- Fresh basil leaves

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat some olive oil over medium heat and add the spinach. Cook until wilted.

3. Add the cherry tomatoes to the skillet and cook for a few more minutes until they start to soften.

4. Divide the spinach and tomato mixture evenly into four individual ramekins.

5. Create a well in the center of each ramekin and add a spoonful of ricotta cheese.

6. Crack an egg into each ramekin, ensuring not to break the yolk.

7. Season with salt and pepper.

8. Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the egg whites are set but the yolks are still runny.

9. Remove from the oven and garnish with fresh basil leaves.

10. Serve hot and enjoy!

Comments

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