Italian Baked Eggs with Tomatoes, Spinach, and Ricotta

Preheat oven to 375°F (190°C).

Heat olive oil in a large, oven-safe skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes, spinach, oregano, salt, and pepper. Cook until spinach is wilted, about 5 minutes.

Reduce heat to low. Spoon dollops of ricotta cheese evenly over the tomato-spinach mixture.

Using the back of a spoon, create four wells in the mixture, one for each egg.

Crack an egg into each well.

Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your liking).

Garnish with fresh basil and Parmesan cheese (optional) before serving.