Eggs in Cocottine with Grana Padano DOP, Tomato and Spinach

This savory, veggie-packed recipe is perfect for breakfast, lunch or dinner. Fresh spinach is simmered with tomato purée to make a flavorful base for runny eggs, finished with generous shavings of Grana Padano DOP. The sweet, nutty cheese shines. Serve it to friends or make it for a cozy brunch at home.

Ingredients for 4 people

• 1 tbsp extra virgin olive oil, plus more for greasing
• 1 clove garlic
• 500 g spinach
• 300 g tomato purée
• 100 g shaved Grana Padano DOP, plus more to serve
• 4 eggs
• 4 slices wholegrain bread, toasted

How to make Eggs in Cocottine with Grana Padano DOP, Tomato and Spinach

1. Preheat the oven to 350°F. In a medium nonstick skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook until wilted, 1–2 minutes. Add the tomato purée and season with salt and pepper. Cook 5–10 minutes, until reduced. Remove from the heat. Stir in the shaved Grana Padano and mix well.
2. Grease four 4-ounce ramekins with olive oil. Divide the spinach and tomato mixture among the ramekins and crack an egg into each one. Season with salt and pepper and top with more shaved Grana Padano.
3. Bake until the egg whites are set and the yolks are still runny, about 20 minutes. Serve warm with slices of toasted wholegrain bread.