Italian-Spiced Eggs in Tomato Sauce with Ricotta

Ingredients
2 tablespoons extra-virgin olive oil
1/2 yellow onion, finely diced
2 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Celtic sea salt
Freshly ground black pepper
2 cups baby spinach
2 cups crushed canned tomatoes
4 large eggs
1 cup whole-milk ricotta cheese
2 tablespoons chopped fresh parsley, for garnish


Directions:

Position the oven rack so that it is 5 inches from the broiler and preheat the oven to broil.

In a cast-iron skillet or heavy-bottomed oven proof pan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, oregano, thyme, pepper flakes and salt and black pepper to taste. Add the spinach and allow to wilt. Add the crushed tomatoes, season again with salt and black pepper and bring to a simmer.

Make 4 small nests for the eggs and drop the eggs into the sauce. Season the eggs with salt and pepper. Dollop the ricotta around the tomato sauce. Place under the broiler and broil until the egg whites are set but the yolks are still runny, 5 to 8 minutes.

Serve hot, garnished with the parsley.