One-Pan Baked Eggs with Tomatoes and Spinach

Step 1: Sauté the Onion

1. Heat the Oil:

   • In a large, shallow, flameproof casserole or frying pan, heat 2 tbsp olive oil over low-medium heat.

2. Cook the Onion:

   • Add 1 finely chopped onion with a pinch of salt.
   • Fry for 10 minutes, stirring occasionally, until the onion is soft and translucent.

Step 2: Add Garlic and Chili

3. Add Garlic and Chili Flakes:
   • Stir in 1 crushed garlic clove and a pinch of chili flakes.
   • Fry for 1 minute until fragrant.

Step 3: Incorporate Tomatoes and Pesto

4. Add Tomatoes and Pesto:

   • Pour in 3 x 400 g cans of finely chopped tomatoes (or blitzed regular canned tomatoes).
   • Add 1 tsp sugar and 3 tbsp sun-dried tomato pesto.
   • Season with salt and pepper to taste.

5. Simmer:

   • Simmer the mixture uncovered for 10 minutes, stirring often until slightly thickened.

Step 4: Wilt the Spinach

6. Add Spinach:
   • Stir in 200 g roughly chopped spinach and cook for another 5 minutes until wilted.

Step 5: Prepare the Eggs

7. Heat the Grill:

   • Preheat your grill to high.

8. Create Spaces for Eggs:

   • Make eight gaps in the sauce with the back of a spoon. Crack 1 egg into each gap.

9. Add Ricotta and Parmesan:

   • Dot 100 g ricotta over the top and scatter with 40 g finely grated parmesan.

Step 6: Cook the Eggs

10. Cover and Cook:

    • Cover the pan and cook on the stove for 5 minutes until the egg whites start to set.

11. Grill:

    • Slide the pan under the hot grill for a few minutes until the egg whites are set and the yolks remain runny.

Step 7: Serve

12. Garnish:

    • Scatter with a handful of basil leaves.

13. Serve:

    • Serve immediately with crusty bread or focaccia for dunking into the eggs and sauce.

Enjoy your delicious One-Pan Baked Eggs with Tomatoes and Spinach!