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Baked eggs in a casserole dish with spinach, tomatoes, ricotta & basil

Baked eggs with spinach, tomatoes, ricotta & basil

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you’re not vegetarian, you could also add chorizo

  • Gluten-free
  • Healthy
Nutrition: Per serving (6)
low inkcal271


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • pinch of chilli flakes
  • 3 x 400g cans finely chopped tomatoes (or blitz regular canned chopped tomatoes using a food processor or hand blender)
  • 3 tbsp sundried tomato pesto (ensure vegetarian, if needed)
  • 200g spinach, roughly chopped
  • 8 eggs
  • 100g ricotta
  • 40g parmesan or vegetarian alternative, finely grated
  • handful of basil leaves
  • crusty bread or focaccia, to serve


  • STEP 1

    Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion 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 the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.

  • STEP 2

    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 the ricotta and scatter with the parmesan. 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.

Recipe from Good Food magazine, March 2022

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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