Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper
Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

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Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper


You can bake this in the skillet that you fry things in (if the skillet is oven proof), or put the fried ingredients into a small oven proof dish, top with the ricotta and eggs and bake it in that.

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

4 from 1 vote


  • 1 tsp olive oil
  • 1 clove garlic
  • a sprig fresh thyme , , leaves removed from the stem
  • 1/4 a leek , (1/4 an onion)
  • 1/2 a chargrilled pepper , (or just 1/2 a pepper)
  • 2 eggs
  • 1 tbsp ricotta
  • 1 tbsp milk
  • 2 large handfuls of spinach
  • salt and pepper


  • Preheat the broiler in your oven, place the rack in the top third of the oven.
  • Peel and mince the garlic clove, and finely slice the leek into rounds. Fry over a medium heat with the olive oil and thyme in a small skillet until the leek is softened. Slice up the pepper into small squares, and add to the skillet. Add the spinach too, and heat on a low flame until wilted.
  • Stir together the milk and ricotta, pour into the middle of the skillet (see notes), crack in the two eggs. Season generously with salt and pepper. Place under the broiler for a few minutes just until the whites have cooked.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

58 thoughts on “Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper”

  1. I know how you feel, I’m taking finals now too:(
    p.s. those eggs look delish… yumm

  2. WHY are you so good at taking pictures?!
    it should be a bloody crime,
    as for these passive aggressives, think of them as lonely middle aged women with no where to turn but pintrest – is that mean? that may have been mean, as i am basically that but 20 – shooting myself in the foot a little bit.

    amazing post as usual, cant wait for this peanut butter post!


  3. I loved your rant ๐Ÿ™‚
    I think you’re a great writer! I like your style ๐Ÿ™‚ Don’t pay any attention to those people – all blogs are set out like this.. The point is, we like reading what you have to say! If they just wanted a recipe… get a recipe book?
    Anyway, that said, this is an amazing dish!!! Will definitely be trying soon. And surely one little sourdough isn’t going to affect a beach holiday much!… Right??.. I’m going away in a few weeks too, and made two chocolate cakes last week. Whoops! ๐Ÿ™‚

    xx gee
    Come check me out at

  4. Lovely, just lovely pics!! Always interested in checking out new music, so I youtubed Purity Ring and listened to “Lofticries” – AMAZING stuff! Good luck with your remaining exams – keep that beach holiday in mind as your finish line! ๐Ÿ™‚
    Best wishes from Canada

  5. Ugh, Izy, I just had someone comment externally on a post of mine saying “recipe looks great but I don’t know why bloggers feel the need to share all their vacation photos instead of just getting to the recipe” and I just wanted to scream “IT’S MY BLOG I’LL SHARE WHAT I WANT” but I didn’t want to anger the internet. So I’m doing it passively-aggressively here, because I relate. Anyway, no one cool minds scrolling all the way down, and a lot of us read the words in between the title and the recipe, too. Cheers! (Thanks for inspiring my small rant).

  6. I am digging how natural and in the moment your photos have been, your a great talent! Keep up the good work ๐Ÿ™‚

  7. mmm looks so tasty! I always love the layout of your posts, don’t let the haters hate!

    Katie <3

  8. Haha ignore that person’s rude comment!
    I like the writing, it is what makes it personal!
    (And don’t worry, I understand completely- takes me a blooming age to write one post as I want to phrase it all right!)
    Looks scrummy and good luck with the sourdough, jealous you have the time!
    Emily xx

  9. Omg. The number of times I have had to resist being the crazy blogger that leaves a HEYFU comment on an idiotic pin while browsing through my Other Pins From section…yeah. (Most recently on a pin that said “All of these pictures are way too dark, but the recipe sounds delicious.” My Anatomy of Really Good Grilled Cheese post invited some of the worst, though. Things like, “Who knew making a grilled cheese could be so complicated?” Um, you’re grating cheese instead of slicing, so it’s pretty much the same thing but with a different tool, Einstein.)

    Ok, enough about the dimwits of the Internet. This looks SO GOOD. I can imagine how amazing it is piled high on sourdough too! (It’s 8:00am here and I just finished my morning coffee, and I’m so hungry that I can practically taste this.)

    And hurray for being nearly done with exams! A beach vacay will be much deserved. (:

  10. Ignore the crazy pinner, people just aren’t patient and too excited about what you are cooking/baking. I need to make this egg dish.

  11. this looks so good. definitely suitable for my vegetarianishness (yeah, that’s a word)
    ignore the hater, we love you over here on your blog ๐Ÿ™‚ xxx

  12. I love your writing style and your beautiful pictures. Don’t let the internet get you down.

  13. Ha! I always laugh when I see “scroll to the bottom for the recipe” comments on Pinterest. I read food blogs for the writing + the food, but I suppose others don’t! I totally dig this and your random writing! xo

  14. Delish recipe. Will defenitely try this one. Perhaps minus the ricotta as I’m lactose intolerant. Will have to find a way to substitute.
    And hey, you are NOT terrible at writing. At all. On the contrary, I find your style very fresh and entertaining. It’s very unique and sets you apart from all the housewifish blabla recipy blogs.
    In other words: your style is why I follow you, kay? So don’t change it.
    About the braindead comments on the recipe being at the end of the entry: helloooo and welcome to the world of food blogging! This is how it works!
    There’s always some eejit around who has this “I must spread negative shit on the net” compulsion.
    Just ignore and carry on. Please.

  15. Hey, I always love your writing. It’s original and fun. Very looking forward to the peanut butter recipe(massive peanut butter fan here) ๐Ÿ™‚

  16. I love your writing style– so fun and short, as opposed to mine which tends to get a bit rambly at times haha. I completely feel your pain though, I have so many posts in my drafts; however, I can’t think of any stories worth sharing (and not boring y’all to death) yet.
    Dear inspiration, please come to me.

  17. hahaha, great post. Good luck with the rest of exams, don’t worry about strange comments, it happens and will happen. And I think you inspired me to make a real bread.

  18. Hahahah, don’t be discouraged about your writing… you’ve got amazing photos, which (to be honest) probably generally grabs more people.
    Anyway, lovely simple recipe. Nothing like baked eggs on a lazy Sunday morning.
    ๐Ÿ˜ ๐Ÿ˜ ๐Ÿ˜ ๐Ÿ˜ ๐Ÿ˜ ๐Ÿ˜ ๐Ÿ˜ (Definitively the best keyboard face.)

  19. I have never baked eggs but I sure do want to now! I love ricotta with spinach.

  20. This is like the epitome of a perfect lunch… baked eggs and homemade sourdough. DYING! I’m seriously going to get my hands on that Tartine book so I can make me some of that sourdough. ๐Ÿ™‚ And yes I’m trying to eat healthy too, but then I do stupid things like make ice cream and fudge sauce over the weekend. I don’t even understand myself haha.

  21. Oh hook, line and sinker this seriously looks incredible and on my cook now list ๐Ÿ™‚ That is a cast iron fry pan right? I love cooking with cast iron.

  22. Alllll the waaaaaay at the bottom!!!!!!!!! I always love your writing. It’s real and fun and shows your personality. Keep rockin’ it lady. Also, this meal? Love. And the last photo is my favorite…the one that is alllll the waaaay at the bottom! Woot! ๐Ÿ™‚

  23. “Lavender haze, djarum vanilla, Turkish jade” ๐Ÿ™‚

    I feel your pain. Sometimes I go over to Happyolks and The Candid appetite and get jealous over how well they write and lead up to their recipes. Really lovely pictures, I always get a little weak in the knees when I see wobbly eggs!

  24. LOL.. loved the post. Totally get the, “umm.. i have pictures but the words aren’t forthcoming” dilemma. Happens once too often! You know what else I realised? That non-styled, on the go, photos are totally cool! and hey! Keep it REAL!! ๐Ÿ™‚

  25. Hahaha, well I am happy to see that you are making it through your final exams! And with some tasty eggs to keep your brain fueled, excellent choice. And sourdough! I bought a sourdough starter last month and it is still in my fridge, I don’t know how long they last before you’re supposed to use them…I probably should research that. It’s just gotten so hot lately that I’ve kind of been avoiding turning on the oven, and I’m a bit scared of trying to knead bread again, but I must overcome that fear for the wonderful tangy flavor of sourdough. Can’t wait to see how your starter comes out ๐Ÿ˜€

  26. ah i knw all about those pinners ๐Ÿ™‚ those eggs are jumping out at me! Want them for dinner now!

  27. Izy somehow I completely missed this post :/ thank god you told me to scroll all the way down or I would have had to actually read something and think about it. If there’s one thing I need to constantly repeat to myself it’s this:
    There’s not a better way to put it.
    ps I write the same way and I can’t get enough of it. and I can’t get enough of you.

  28. HA! I love you! this cracks me up and yeah, I agree about those pins. Scrolling down is not really ANY EFFORT AT ALL. I also love (hate) it when someone copy/pastes the recipe in the comment box. Crazy-making. Also, I feel your pain with post-writing…and I somehow graduated from college with a BS in writing. I think we get in our own way (I know I do!). It’s just so damn difficult!

  29. I seriously love all your posts and your writing, ignore the stupid pinterest comment. I saw one of my recipes pinned with a comment (by the pinner!) about the filling sounding ‘ick.’ Apart from thinking ‘why did you bloody pin it then??’ the comment stayed on my mind all day, so silly how these things do!
    Your eggs look and sound totally gorgeous and I am also addicted to the MS MR album at the moment – so good!

  30. I will make this! It looks so good. Really glad I scrolled All THE WAY to the bottom for the recipe! ๐Ÿ˜‰

  31. I made this for my boyfriend this morning and loved it! Fried some bacon first and then sautรฉed the onions in the rendered bacon fat. Added the crumbled bacon back in before the ricotta milk mixture and topped the whole thing with parmesan and cayenne. Served it with toasted sourdough. Has to be my favorite breakfast ever. Thanks!

  32. I could have swore you mentioned I could print the recipe… Not so. Wasted paper/trees printing nice people’s comments. Very disapointing, to say the least. I’ll look elsewhere. Have a semi-good day. PJ

    • There’s a print button in the top right corner of the recipe box which cuts out all of the comments, post and photos so you can just print the recipe.

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  36. Just an FYI and not meant to be nasty at all, but some bloggers are able to put the recipe near the top. The reason it’s tough when the recipe is near the bottom is the scrolling problem. I don’t have the latest tablet or phone and all the graphics eat up my memory before I get to the recipe.
    Even writing this message took 10 mins.

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