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Baked eggs with ricotta and sumac recipe
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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
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
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Energy
1875kj
451kcal
23%
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Fat
26g
37%
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Saturates
9g
43%
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Sugars
21g
24%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 22.2g
Protein 26.3g
Fibre 11.4g
Method
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.
- 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.