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Baked Eggs with Spinach, Tomatoes, Ricotta & Basil
Ingredients
  • 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
Steps
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