Baked eggs with spinach, tomatoes, ricotta & basil - Good Food Middle East

Ingredients

• 2 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