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Smoky Baked Eggs

Smoky Baked Eggs with Ricotta and Beans

These smoky baked eggs are on regular rotation in my house. Beans, ricotta and spinach make this dish nice and hearty—perfect for breakfast, lunch or dinner!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Servings 6

Ingredients
  

  • ¼ Cup olive oil
  • 2 Cloves garlic minced
  • ¾ Teaspoon smoked paprika
  • ¼ Teaspoon red pepper flakes
  • 1 15 Ounce Can cannellini beans drained and rinsed
  • 1 28 Ounce Can crushed tomatoes
  • Handful of fresh baby spinach (optional)
  • 1 ½ Cups ricotta
  • 6 Large eggs
  • Salt and pepper to taste
  • Fresh herbs roughly chopped
  • Crusty bread for serving

Instructions
 

  • Pre heat oven to 400 degrees.
  • In a large, oven safe skillet, heat the olive oil over medium heat. Add the garlic, smoked paprika, and red pepper flakes and cook, stirring, until fragrant; 1 minute. Add the beans and the tomatoes, lower the heat to medium low, and cook until sauce has thickened; about 15 minutes. Season with salt and pepper to taste. Stir in a handful of baby spinach, if using.
  • With the back of a spoon, make six indentations in the sauce, add a spoonful of ricotta to each indentation, and then crack an egg over the ricotta. Transfer the skillet to the oven and bake until egg whites are set but yolks are still runny (the eggs will continue to cook a bit in the pan) about 12-15 minutes.
  • Garnish with your favorite fresh herbs and serve with warm crusty bread.
  • Enjoy!
Keyword Baked eggs, Eggs, Vegetarian Breakfast
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