Baked Eggs with Spinach, Tomatoes, Ricotta & Basil: A Wholesome, Flavorful Brunch Delight

Baked eggs are a timeless dish, celebrated for their simplicity, versatility, and ability to transform everyday ingredients into a meal that feels both comforting and sophisticated. This recipe for Baked Eggs with Spinach, Tomatoes, Ricotta, and Basil elevates the classic by combining nutrient-rich spinach, juicy tomatoes, creamy ricotta, and fragrant basil in a harmonious, one-pan dish. Perfect for brunch, lunch, or a light dinner, this vegetarian recipe is as visually stunning as it is delicious. Whether you’re hosting a gathering or treating yourself to a wholesome meal, this step-by-step guide will help you create a professional-quality dish that’s sure to impress. Let’s dive into the art of making this flavorful, healthy baked egg recipe!

Why Baked Eggs with Spinach, Tomatoes, Ricotta & Basil?

This dish is a celebration of fresh, vibrant ingredients that come together to create a balanced, satisfying meal. Here’s why it’s a must-try:

Nutrient-Packed: Spinach and tomatoes provide vitamins, minerals, and antioxidants, while eggs and ricotta offer protein and healthy fats.
Quick and Easy: With minimal prep and a single baking dish, this recipe is perfect for busy mornings or effortless entertaining.
Customizable: Adapt the ingredients to suit your preferences or what’s in season, making it a versatile addition to your repertoire.
Crowd-Pleaser: Its rustic elegance and vibrant flavors make it ideal for brunch gatherings or family meals.

This recipe serves 4–6 people, depending on portion size, and is designed to be baked in a large ovenproof skillet or baking dish. The process is broken down into clear steps, from preparing the ingredients to achieving perfectly baked eggs with runny yolks. Let’s get started!

Ingredients

For the Baked Eggs

8 large eggs (preferably free-range for rich flavor)
5 cups (150g) fresh spinach, washed and roughly chopped (or 1 cup frozen spinach, thawed and drained)
1 ½ cups (250g) cherry tomatoes, halved
1 cup (250g) ricotta cheese, preferably whole-milk for creaminess
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tablespoons (30ml) extra-virgin olive oil
½ cup (15g) fresh basil leaves, roughly torn (plus extra for garnish)
½ teaspoon red pepper flakes (optional, for a subtle kick)
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
¼ cup (25g) grated Parmesan cheese (optional, for topping)

For Serving (Optional)

Crusty bread, toasted sourdough, or baguette slices
A drizzle of extra-virgin olive oil
Freshly ground black pepper
A sprinkle of flaky sea salt

Equipment

Large ovenproof skillet (10–12 inches) or 9×13-inch baking dish
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Mixing bowl (for ricotta, if seasoning separately)
Oven mitts

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat the Oven:
- Set your oven to 375°F (190°C). If using a skillet, ensure it’s oven-safe; cast iron works wonderfully for even heat distribution.
- Tip: Place the skillet or baking dish in the oven while it preheats to warm it up, which helps the ingredients cook evenly.
Grease the Dish:
- Lightly coat the skillet or baking dish with 1 tablespoon of olive oil or a small pat of butter to prevent sticking.

Step 2: Prepare the Vegetable Base

The spinach and tomatoes form the flavorful, nutrient-rich foundation of this dish.

Sauté the Aromatics:
- Heat 2 tablespoons of olive oil in the skillet over medium heat (if using a baking dish, do this step in a separate pan and transfer later).
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Cook the Spinach:
- Add the fresh spinach in batches, stirring until it wilts, about 2–3 minutes. If using frozen spinach, ensure it’s fully thawed and squeezed dry before adding.
- Season with a pinch of salt, black pepper, and red pepper flakes (if using).
- Tip: Spinach reduces significantly when cooked, so don’t be alarmed by the initial volume.
Add the Tomatoes:
- Stir in the halved cherry tomatoes and dried oregano. Cook for 2–3 minutes until the tomatoes soften slightly and release their juices, creating a light sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
Transfer (If Using a Baking Dish):
- If you’re using a baking dish, transfer the spinach-tomato mixture to the greased dish, spreading it evenly.

Step 3: Add the Ricotta and Basil

The ricotta adds a creamy, luxurious texture, while the basil infuses the dish with fresh, herbaceous notes.

Season the Ricotta (Optional):
- In a small bowl, mix the ricotta with a pinch of salt, black pepper, and a teaspoon of olive oil for extra smoothness. This step is optional but enhances the flavor.
Dollop the Ricotta:
- Spoon the ricotta in small dollops (about 1–2 tablespoons each) over the spinach-tomato mixture, distributing it evenly.
- Tip: Don’t spread the ricotta; the dollops create pockets of creaminess that contrast beautifully with the other ingredients.
Scatter the Basil:
- Sprinkle the torn basil leaves over the mixture, reserving a few leaves for garnish after baking.

Step 4: Add the Eggs

The eggs are the star of the dish, baked until the whites are set but the yolks remain gloriously runny.

Create Wells for the Eggs:
- Use the back of a spoon to make 8 evenly spaced wells in the spinach-tomato-ricotta mixture. The wells help the eggs stay in place and cook evenly.
Crack the Eggs:
- Carefully crack one egg into each well, ensuring the yolk remains intact. If you’re nervous about breaking the yolks, crack each egg into a small bowl first, then gently pour it into the well.
- Tip: For a more uniform look, position the eggs in a circular pattern or grid.
Season the Eggs:
- Lightly sprinkle the eggs with salt, black pepper, and a pinch of red pepper flakes or dried oregano for extra flavor.
Add Parmesan (Optional):
- If using Parmesan, sprinkle it lightly over the entire dish for a savory, golden crust.

Step 5: Bake the Dish

Bake:
- Place the skillet or baking dish in the preheated oven. Bake for 12–18 minutes, depending on your preferred doneness:
  - 12–14 minutes: Runny yolks with set whites.
  - 15–18 minutes: Firmer yolks but still soft.
- Tip: Keep an eye on the eggs, as oven temperatures vary. The whites should be opaque, and the yolks should jiggle slightly when shaken.
Check Doneness:
- Gently shake the skillet or dish; the egg whites should be set, but the yolks should remain slightly wobbly for that perfect runny texture.
- If the eggs need more time, bake in 1–2-minute increments, checking frequently to avoid overcooking.

Step 6: Garnish and Serve

Garnish:
- Remove the dish from the oven and let it rest for 2–3 minutes. Sprinkle with the reserved fresh basil leaves, a drizzle of extra-virgin olive oil, and a pinch of flaky sea salt for a restaurant-quality finish.
Serve:
- Serve directly from the skillet or baking dish for a rustic presentation. Provide a large spoon for scooping portions, ensuring each plate gets a mix of eggs, vegetables, and ricotta.
- Pair with crusty bread, toasted sourdough, or baguette slices to soak up the runny yolks and juices.
- Tip: For a heartier meal, serve with a side of roasted potatoes or a simple green salad dressed with lemon vinaigrette.

Tips for Success

Fresh Ingredients: Use the freshest eggs and vegetables possible for the best flavor and texture. Free-range eggs often have brighter, richer yolks.
Make Ahead: Prep the spinach-tomato base up to a day in advance and refrigerate. Add the ricotta, basil, and eggs just before baking.
Freezing: This dish is best enjoyed fresh, but the vegetable base (without eggs or ricotta) can be frozen for up to 1 month. Thaw and reheat before adding eggs.
Vegan Option: Replace eggs with silken tofu or vegan egg substitutes, and use a plant-based ricotta alternative. Nutritional yeast can mimic Parmesan’s umami flavor.
Spice It Up: Add a drizzle of hot sauce or a pinch of smoked paprika for extra depth.
Portion Control: For smaller servings, halve the recipe and use a smaller skillet or dish.

Nutritional Benefits

This dish is a nutritional powerhouse, combining protein, healthy fats, and a variety of vitamins and minerals:

Eggs: High in protein, choline, and essential amino acids.
Spinach: Packed with iron, calcium, vitamin K, and antioxidants.
Tomatoes: Rich in vitamin C, lycopene, and potassium.
Ricotta: Provides calcium and protein with a creamy texture.
Basil: Offers anti-inflammatory compounds and a fresh, aromatic flavor.

For a lighter version, reduce the ricotta or use part-skim ricotta. This dish is naturally gluten-free (when served without bread) and vegetarian, making it suitable for a variety of dietary needs.

Serving Suggestions

Baked eggs with spinach, tomatoes, ricotta, and basil are a complete meal but can be elevated with thoughtful pairings:

Brunch Spread: Serve alongside fresh fruit, croissants, or smoked salmon for a luxurious brunch.
Drinks: Pair with a mimosa, fresh orange juice, or a light herbal tea.
Side Dishes: Add a quinoa salad, roasted asparagus, or garlic-roasted mushrooms for a heartier meal.
Dessert: Finish with a light dessert like yogurt with honey and berries or a citrus tart.

Why This Recipe Works

This baked egg recipe is a perfect balance of simplicity and sophistication. The spinach and tomatoes create a vibrant, flavorful base, while the ricotta adds creamy richness that complements the runny egg yolks. The basil infuses the dish with a fresh, aromatic note, tying everything together. The one-pan method minimizes cleanup, and the dish’s versatility makes it suitable for any time of day. Whether you’re cooking for yourself or a crowd, this recipe delivers restaurant-quality results with minimal effort.

Variations to Try

Mediterranean Twist: Add crumbled feta, kalamata olives, and a sprinkle of za’atar.
Spicy Version: Incorporate diced jalapeños or a drizzle of sriracha.
Mushroom Lover’s: Sauté cremini or shiitake mushrooms with the spinach for an earthy flavor.
Herb Swap: Replace basil with fresh dill, parsley, or cilantro for a different flavor profile.
Cheesy Upgrade: Mix in shredded mozzarella or goat cheese for extra decadence.

Troubleshooting Common Issues

Overcooked Eggs: If the yolks cook too quickly, lower the oven temperature to 350°F (175°C) and check earlier.
Soggy Base: Ensure spinach is thoroughly drained, especially if using frozen. Sautéing the tomatoes briefly also reduces excess moisture.
Uneven Cooking: Use an ovenproof skillet for better heat distribution, and make sure the wells for the eggs are deep enough to hold them in place.

Conclusion

Baked Eggs with Spinach, Tomatoes, Ricotta, and Basil is a dish that embodies the beauty of simple, wholesome ingredients. Its vibrant colors, rich flavors, and rustic charm make it a standout choice for any occasion, from a leisurely weekend brunch to a quick weeknight dinner. With this detailed recipe, you have all the tools to create a healthy, delicious meal that’s as satisfying to make as it is to eat. So preheat your oven, gather your ingredients, and enjoy the magic of this one-pan masterpiece. Bon appétit!