Spinach and Ricotta Baked Eggs with Toasted Breadcrumbs

Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.

Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes (if using).

In a bowl, combine the cooked spinach mixture, ricotta cheese, and parmesan cheese. Mix well.

Spread the spinach-ricotta mixture evenly in the prepared baking dish. Use a spoon to create four small wells in the mixture.

Carefully crack an egg into each well.

In a small skillet, melt butter over medium heat. Add breadcrumbs and toast until golden brown and crispy, about 3-5 minutes. Stir frequently to prevent burning.

Sprinkle the toasted breadcrumbs over the eggs and spinach mixture.

Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking).

Let cool for a few minutes before serving. Serve immediately with toast or crusty bread for dipping.