Baked Eggs With Spinach Tomatoes Ricotta Basil Recipes

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BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL



Baked eggs with spinach, tomatoes, ricotta & basil image

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo

Provided by Esther Clark

Categories     Breakfast, Brunch, Lunch

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

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 eggs
100g ricotta
40g parmesan or vegetarian alternative, finely grated
handful of basil leaves
crusty bread or focaccia, to serve

Steps:

  • 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.
  • 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 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.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

BAKED EGGS WITH SPINACH & TOMATO



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  • Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

BAKED EGGS IN TOMATO SAUCE WITH RICOTTA CHEESE RECIPE - (4.1/5)



Baked Eggs In Tomato Sauce with Ricotta Cheese Recipe - (4.1/5) image

Provided by SippitySup

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, finely chopped
1 sprig parsley, left whole, plus 1 sprig, finely chopped
6 mint leaves, minced
1 clove garlic, lightly crushed
1/4 cup red wine vinegar
1 (16-ounce) can San Marzano tomatoes, crushed by hand
3 basil leaves, cut into thin strips crosswise
8 large eggs
4 heaping spoonfuls of ricotta cheese
8 tablespoons grated Parmesan cheese, plus more for serving
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely. Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. Remove the garlic and parsley and discard. Add the remaining parsley and the basil to the sauce and stir in. Season the sauce with salt and pepper then divide it among 4 low oven-proof bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dollop a heaping spoonful of ricotta next to the eggs. Then top with a bit more of the reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft but to taste is fine), 24 to 28 minutes, rotating sheet halfway through. Give it a good grind of black pepper and a sprinkle of the remaining Parmesan cheese. Serve hot with grilled bread or pasta.

BAKED EGGS W/SPINACH AND TOMATOES



Baked Eggs W/Spinach and Tomatoes image

Make and share this Baked Eggs W/Spinach and Tomatoes recipe from Food.com.

Provided by Wok With You

Categories     Breakfast

Time 35m

Yield 6 1/2 cup, 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, drained
16 ounces spinach, trimmed (2 bunches)
8 eggs, separated (yolks kept whole, if possible)

Steps:

  • Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
  • Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
  • Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
  • Bake until the whites are set,20-22 minutes.
  • Divide among individual plates. Add dollops of the cream cheese, if desired.

Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7

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