Italian Baked Eggs with Tomatoes, Spinach, and Ricotta

A hearty and flavorful Italian breakfast featuring baked eggs nestled in a bed of tomatoes, spinach, and creamy ricotta cheese.

Prep Time

15 minutes

Total Time

40 minutes

Calories

325 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.29/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil(Extra Virgin Olive Oil recommended)

£0.20

2clovesGarlic(Minced)

£0.15

128-ounce canCanned Diced Tomatoes(Undrained)

£0.80

5ouncesFresh Spinach(Roughly chopped)

£1.20

1teaspoonDried Oregano

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupRicotta Cheese(Whole milk ricotta recommended)

£0.75

4Eggs

£1.20

OptionalFresh Basil(For garnish, chopped)

£0.50

OptionaltablespoonsParmesan Cheese(For topping, grated)

£0.30

Total Cost

£5.18

£1.29 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large, oven-safe skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3.
Stir in diced tomatoes, spinach, oregano, salt, and pepper. Cook until spinach is wilted, about 5 minutes.
4.
Reduce heat to low. Spoon dollops of ricotta cheese evenly over the tomato-spinach mixture.
5.
Using the back of a spoon, create four wells in the mixture, one for each egg.
6.
Crack an egg into each well.
7.
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).
8.
Garnish with fresh basil and Parmesan cheese (optional) before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

325 kcal / 1359 kJ

Carbs

13g

5% of RDA

Fat

22g

31% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a spicier dish, add a pinch of red pepper flakes to the tomato mixture.

If you don't have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the eggs and baking.

Serve with crusty bread for dipping into the runny egg yolks.

Cooking Equipment

Oven

Large Skillet (Oven-Safe Preferred)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Italian Baked Eggs with Tomatoes, Spinach, and Ricotta

Ingredients

Instructions