Tuscan Style Shakshuka

1. In an 8 oz heat-safe dish that will be used for serving, add puree and dressing, and stir to combine. Heat on the cooktop until warm and stir in fresh spinach.
2. Crack an egg into a small bowl. With the back of a large spoon, make a well into the sauce. Immediately pour the egg into the well—season with salt and pepper.
3. Add 3 dollops of ricotta around the egg.
4. Cover the pan and cook on medium for around 5 minutes for a runny egg.
5. Top with olives and green onions.
6. Serve with two pieces of toasted sourdough bread.

Alternatively, you can finish in an oven until the whites are set. Can add cooked bacon, chorizo, or mushrooms to the dish.

View the Recipe on Gordon Culinary Pro Here.