Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

An enjoyable breakfast or brunch dish with baked eggs topped with fresh spinach, creamy ricotta cheese, sauted leek, and smoky red pepper that has been grilled. This dish is both beautiful to look at and very tasty, making it a great way to start the day.

Ingredients:

• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1 leek, thinly sliced
• 1 red bell pepper, chargrilled and diced
• Salt and pepper to taste
• Olive oil for cooking
• Fresh basil leaves for garnish

Instructions:

Turn on your oven and heat it up to 375F 190C

Put some olive oil in a pan and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the sliced leek until it gets soft and clear

Add the chopped spinach and stir it in

Cook for another two to three minutes, until the spinach wilts

If you want, you can add salt and pepper to taste

Put equal amounts of the spinach and leek mixture into four ramekins or dishes that can go in the oven

Make a hole in the middle of each ramekin and put a spoonful of ricotta cheese in it

Make sure not to break the yolk when you crack an egg into each well

Put the grilled red pepper dices on top of the eggs

Put the ramekins on a baking sheet and heat the oven to 400F

Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still runny

Take it out of the oven and add fresh basil leaves on top

Enjoy your baked eggs with spinach, ricotta, leek, and chargrilled pepper while theyre still hot