Preheat an oven to 400°F. Place the baby spinach into a colander and set it into your sink, then pour over a full boiled kettle of water to wilt the spinach. Immediately rinse under cold running water to refresh, then drain well and squeeze dry before chopping roughly.

Transfer the spinach to a bowl and add the eggs, ricotta, and lemon zest, and season with pepper then stir together until well combined.

Spoon the mixture evenly among two 1 and 1/4 cup capacity ramekins, pressing down to level the surface. Sprinkle the tops with the seeds and then evenly drizzle tops with 1 teaspoon of the oil.

Bake in the oven for 18 to 20 minutes or until cooked when a skewer is inserted at the center comes out clean and the tops are golden. Meanwhile, place the remaining 1 teaspoon of oil, the lemon juice, tomatoes, and basil in a bowl and season with pepper, then stir together until well combined. Serve each baked ricotta topped equally with the tomato mixture.