Baked Eggs With Spinach Tomatoes Ricotta Basil Recipes

BAKED EGGS IN TOMATO SAUCE WITH RICOTTA CHEESE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees F. In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely. Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. Remove the garlic and parsley and discard. Add the remaining parsley and the basil to the sauce and stir in. Season the sauce with salt and pepper then divide it among 4 low oven-proof bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dollop a heaping spoonful of ricotta next to the eggs. Then top with a bit more of the reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft but to taste is fine), 24 to 28 minutes, rotating sheet halfway through. Give it a good grind of black pepper and a sprinkle of the remaining Parmesan cheese. Serve hot with grilled bread or pasta.

SKILLET-BAKED EGGS IN TOMATO GRAVY WITH SPINACH

Steps:

• Heat the oven to 350 degrees F.
• If using bacon, line a plate with paper towels. Heat a large ovenproof skillet over medium-high heat. Add the bacon to the skillet and cook, stirring occasionally, until crisp, 3 to 5 minutes. Use a slotted spoon to transfer the bacon to the prepared plate. You can use the bacon fat to cook the onion or, if you prefer, tip out the bacon fat and heat the olive oil in the skillet over medium heat. You can also just start with the oil and not use the bacon at all.
• Add the onion to the fat (or oil) and cook until browned, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. Add the tomatoes and milk and stir to combine. Bring to a boil and then reduce the heat to maintain a simmer. Cook until the tomatoes soften and the gravy thickens, 3 to 5 minutes. Add the cooked bacon (if using), the spinach, all of the herbs, and the Aleppo pepper; stir to combine. Taste and adjust the seasoning with salt and black pepper.
• Using the back of a spoon, make four wells in the tomato-spinach mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and black pepper. Transfer the skillet to the oven and bake until the whites are set and the yolks are to the desired doneness, 8 minutes for runny, 10 minutes for firm, and 12 minutes for fully set. Garnish with additional herbs and more pepper. Serve immediately with the biscuits or toast.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL

Steps:

• 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.
• 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.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

EGGPLANT BAKE WITH RICOTTA AND SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

BAKED EGGS WITH SPINACH AND PARMESAN

Steps:

• Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
• Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
• Cook until the leaves are just softened.
• Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
• Divide the spinach between the ramekins and break two eggs on top of the spinach.
• Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
• Bake for 10-12 minutes or until the eggs are set and puffed up.
• Serve immediately with toast.

BAKED EGGS W/SPINACH AND TOMATOES

Steps:

• Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
• Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
• Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
• Bake until the whites are set,20-22 minutes.
• Divide among individual plates. Add dollops of the cream cheese, if desired.

EGGS WITH SPINACH AND TOMATOES

Steps:

• In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.