- 1 mediumroma tomato, finely chopped(1/3 cup)
- 1tablespoon finely chopped green onion
- 1tablespoon snipped fresh cilantro
- 1teaspoon finely chopped jalapeno pepper*
- 1teaspoon lime juice
- 1/8 teaspoon salt
- Nonstick cooking spray
- 4 egg whites
- 4 eggs
- 4tablespoons fat-free milk
- 1/4 teaspoon black pepper
- 2tablespoons finely shredded reduced-fat cheddar cheese
MethodFor tomato topping, in a small bowl combine first six ingredients (through salt).
Recipe Tip*Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
- 3 x 250g/9oz tubs ricotta
- 2 eggs
- 100g Parmesan (or vegetarian alternative), finely grated
- 4 large tomatoes - a mix of colours looks good
- handful good-quality black olives, stones removed
- 2 tbsp olive oil
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp caster sugar
- 1 garlic clove, crushed
- small bunch basil, leaves only
- Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
- Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
- To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 small green chilli, deseeded and finely chopped
- 400g can chopped tomato
- 100g ready-roasted pepper from a jar, drained and sliced
- 180g pack ham, torn, or shredded ham hock
- 50g baby spinach
- 2 medium eggs
- pinch cayenne pepper
- crusty bread, to serve
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 mins until softened. Stir in the garlic and chilli, and cook for a couple mins more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 mins until the sauce has started to thicken. Add the spinach, stirring through to wilt.
- Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.