Baked eggs with fragrant spinach, juicy tomatoes, tender ricotta and fresh basil

• olive oil↗1 tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  pressed

• chili powder↗дрібка
• canned crushed tomatoes3 × 400 г g

  (or crush regular canned tomatoes in a blender or food processor)

• sun-dried tomato pesto↗3 tbsp

  (optional – vegetarian)

• spinach↗200 g

  coarsely chopped

• large eggs↗8
• ricotta↗100 g
• parmesan↗40 g

  or vegetarian alternative, finely grated

• basil leaves↗жменя
• crusty bread↗

  or focaccia, for serving

Step-by-step instructions

1. 1

   Heat the olive oil and 2 tbsp butter in a large shallow oven‑safe skillet over low to medium heat. Sauté the finely chopped onion with a pinch of salt for 10 minutes, until soft and translucent. Add the pressed garlic and chili powder, sauté for another 1 minute. Stir in the crushed tomatoes, 1 tsp sugar and the pesto, season, then simmer uncovered for 10 minutes, stirring frequently. Add the spinach and cook for another 5 minutes, until the leaves wilt.

2. 2

   Preheat the grill to high heat. Using the back of a spoon, make eight wells in the sauce and crack an egg into each. Dot the surface with spoonfuls of ricotta and sprinkle with grated parmesan. Cover with a lid and cook for 5 minutes, then transfer under the hot grill for a few more minutes, until the whites set but the yolks remain runny. Garnish with basil leaves and serve with crusty bread for dipping.