Baked Eggs with Spinach, Tomatoes, Ricotta & Basil
Serves 6
Prep Time 10 mins
Cooking 30 mins
Level low
Ingredients
- 1 tbsp olive oil
- 1/4 Mayor Diced Onions
- 1 garlic clove, crushed
- pinch of chilli flakes
- 3 x 400g cans of Mayor Polpa Fina
- 3 tbsp Three Hills Sundried tomato
- 200g spinach, roughly chopped
- 8 eggs
- 100g Hanini ricotta
- 40g Hanini Pekorin Cheese, finely grated
- handful of basil leaves
- crusty bread or focaccia, to serve
Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry Mayor onions with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in Mayor tomatoes, 1 tsp sugar and Three Hills sundried tomatoes. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over Hanini ricotta and scatter with Hanini Pekorin cheese. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
