Italian Baked Eggs with Spinach and Ricotta

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

Add spinach to the skillet and cook until wilted, about 3-5 minutes. Season with salt, pepper, and red pepper flakes (if using).

Spread the cooked spinach evenly in the baking dish.

Dollop ricotta cheese over the spinach in small mounds.

Sprinkle Parmesan cheese over the ricotta and spinach.

Using the back of a spoon, create 8 small wells in the spinach and ricotta mixture.

Carefully crack an egg into each well.

Season the eggs with salt and pepper.

Bake in the preheated oven for 20-25 minutes, or until the eggs are set to your liking. The yolks should be slightly runny.

Let cool slightly before serving. Serve warm with crusty bread for dipping.