Baked eggs with ricotta, spinach, and tomato sauce
Make it a brunch to remember with these scrumptious baked eggs in ricotta, spinach and tomato sauce. Don't forget to grab a thick slice of grilled crusty bread to soak it all up. Easy and delicious!
Make This Recipe
Ingredients
1 tbsp extra virgin olive oil
1/2 medium onion, chopped
28oz crushed canned tomatoes
1 cup baby spinach, chopped
8 Eggland's Best eggs, large
4oz ricotta cheese
Salt and pepper, to taste
Dried oregano, to taste
Red pepper flakes, to taste
Crusty bread or focaccia, to serve
Preparation
- Preheat the oven to 400°F. In an oven-safe large pan (dutch oven or similar), heat the olive oil and add the chopped onion. Season with salt and oregano and saute' over medium heat for about 5 minutes until soft and translucent
- Add the crushed tomatoes, season with salt, pepper, red pepper flakes and simmer for about 10 minutes. Add the spinach, toss and cook for 3 more minutes until wilted.
- Remove the pan from the heat, make eight gaps in the sauce with the back of a spoon and add the eggs into each. Season the eggs lightly with salt and pepper. Scatter the ricotta around the eggs. Bake on the upper part of the oven for 10 to 15 minutes or until the egg whites are set and the yolks runny. Serve with grilled crusty bread for dunking.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 717 |
| Fat | 49g |
| Saturated Fat | 13g |
| Cholesterol | 731mg |
| Sodium | 5505mg |
| Carbohydrates | 38g |
| Dietary Fiber | 11g |
| Protein | 42g |