Italian Baked Eggs

Grab your favorite crusty bread and dig in.

Serves 2-4



Pesto Ingredients:


To make the pesto, combine all the pesto ingredients in a food processor except the grated parmesan cheese. Blend until everything is combined then place in a bowl and fold in the parmesan cheese. Season to taste with salt and pepper then set aside.

Using clean hands crush the whole San Marzano tomatoes up in a large bowl and set aside. 

Next in a large 12 inch oven safe pan on medium heat, add the olive oil and once the oil is shimmering add the shallots with a little salt and pepper. Sauté the shallots for about 3-5 minutes or until they turn translucent then add the garlic, red pepper flake, fennel seed, oregano, and thyme. Continue to sauté for 1 minute or until the garlic is nice and fragrant then add the grape tomatoes. Season the tomatoes with a little salt and let sauté for a few minutes or until they begin to soften.

Next add the dry sherry wine to the pan and let reduce by half before adding the crushed San Marzano tomatoes. Season with a little more salt, pepper, and a big pinch of sugar to cut the acidity of the tomatoes. Stir all that together and bring to a gently simmer. At this point I like to add a little fresh basil to the sauce. Let the sauce cook for about 15-20 minutes. 

While the sauce is simmering, preheat the oven to 375F.

After the sauce has come together, taste it and adjust the seasoning to your liking. Now crack in the whole eggs directly into the sauce and add dollops of ricotta cheese all over the pan. Season each egg with a little salt and pepper then top with parmesan cheese.

At the 12 inch pan to the oven and bake for 12-15 minutes or until the whites of the eggs are set but the yolks are still slightly runny. 

Serve the eggs in shallow bowls with some of the pesto on top and crusty toasted bread with butter.



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