Baked Eggs with Spinach (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
2 cups fresh spinach
03 -
1 cup cherry tomatoes, halved
04 -
4 large eggs
05 -
1/2 cup ricotta cheese
06 -
2 tablespoons fresh basil, chopped
07 -
Salt and black pepper to taste
→ Optional
08 -
Red pepper flakes for heat
# Step-by-Step Directions:
01 -
Preheat oven to 375°F (190°C). Lightly grease 2–4 small oven-safe ramekins or one medium baking dish.
02 -
Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2–3 minutes. Stir in tomatoes and cook for another 1–2 minutes. Season with salt and pepper.
03 -
Divide spinach and tomato mixture among ramekins or spread in baking dish. Dollop with ricotta and sprinkle with basil.
04 -
Crack eggs gently on top, keeping yolks intact. Season with additional salt, pepper, and red pepper flakes if using.
05 -
Bake for 12–15 minutes, or until egg whites are set and yolks are slightly runny (or to desired doneness).
06 -
Serve warm with crusty bread or toast.
# Helpful Notes:
01 -
Add sautéed mushrooms or onions for extra depth.
02 -
For a dairy-free version, omit ricotta or substitute with a dairy-free alternative.
03 -
Can be prepped ahead and baked fresh when ready to serve.