Baked eggs with ricotta and sumac recipe

  • Serves 2
  • 5mins to prepare, 10mins to cook
  • 451 calories / serving
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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.

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • 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
  • Energy 1875kj 451kcal 23%
  • Fat 26g 37%
  • Saturates 9g 43%
  • Sugars 21g 24%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 22.2g Protein 26.3g Fibre 11.4g


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