Baked eggs with ricotta and sumac recipe
Baked eggs are the perfect brunch dish and this one-pan spinach, ricotta and roasted red pepper number is super simple to prepare. Have sourdough toast (or your favourite variation thereof) and lashings of butter on standby to serve.
See method- Serves 2
- 5mins to prepare, 10mins to cook
- 451 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, sliced
- 1/2 tsp sumac (not available in every store)
- 125g ricotta
- 4 eggs
- 1 tsp paprika
- 360g (12oz) baby spinach
- 4 roasted peppers, drained and sliced
- sour dough toast to serve
Each serving contains
- Energy
- 1875kJ 451.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.2g
- Sugars
- 21g
of the Reference intake
Carbohydrate 22.2gProtein 26.3gFibre 11.4g
Method
- Heat the oil in a large nonstick frying pan with a lid, add the garlic and sumac and cook for 1 minute or until fragrant, tip in the spinach and allow the heat of the pan to wilt the leaves, stirring for about 2 minutes. Add some seasoning then randomly dollop in the ricotta and scatter over the peppers then make 4 holes and crack an egg into each hole. Cover with a lid or foil and cook for a further 5 minutes, or until the egg is cooked to your liking. Serve with a pinch of paprika and some sour dough toast.
- See more #EvenBetter recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
