Traybake Za'atar Potatoes with Baked Ricotta & Eggs

Ingredients

• 21 oz (600 g) potatoes, cut into 2 cm chunks
• 3 tbsp (45 ml) olive oil
• 2 tbsp (12 g) za'atar
• 5 cups (400 g) broccoli, cut small
• 6 garlic cloves (18 g), sliced
• 1 1/2 cups (360 g) low-fat ricotta
• 4 (200 g) large eggs
• 4 cups (120 g) baby spinach
• 3 tbsp (45 ml) lime juice
• 1/2 tsp (1 g) black pepper

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Method

1. Heat the oven to 220°C (425°F). Toss the potatoes with most of the oil and the za'atar and roast on a half baking tray 15 minutes, until golden underneath.
2. Add the broccoli and garlic with the rest of the oil and roast 5 minutes more, until the tips brown.
3. Wilt the spinach in a dry pan, squeeze it dry in your hands and scatter it over. Make four gaps, spoon the ricotta in rough lumps around them and crack an egg into each gap. Bake 7-8 minutes, until the whites set and the ricotta colours at the edges.
4. Finish with the lime juice and pepper.