Italian Baked Eggs
huevos italiano, if you will.
Full Recipe Video:
Servings: 2
Ingredients:
1 jar red pasta sauce (marinara or arrabbiata)
4 eggs
Olive oil
Truffle oil (optional)
Garlic powder
Salt & pepper to taste
Parmigiana Reggiano
Your choice of bread or bagel for toasting
Crushed red pepper (optional if you like spicy)
Coat large skillet with olive oil and add one jar of red sauce to your pan. Season with garlic powder, salt, pepper, and crushed red pepper to taste. Cook down for 2-3 minutes on low/medium heat.
In a small bowl, crack your eggs. Do not beat eggs. With a large spoon, create a space in the middle of your sauce, and pour eggs into the open space. Season eggs with a pinch of salt & pepper. Let eggs cook until the white’s are white. If you like your yolks a little more done, let cook longer according to your liking. Stir sauce occasionally around the eggs without breaking the yolks.
Take a spatula and spoon two of the sunny side eggs onto a plate. Spoon your sauce around the eggs on the plate. Grate parmesan cheese on top of eggs and sauce. Drizzle lightly with truffle oil if you choose. Repeat for second serving.
Toast a couple slices of bread or bagel of your choice. We prefer to butter the toast. Serve with your baked eggs!
See Other GoodCooking Recipes:
How to Doctor Store Brand Red Sauce
GoodCooking’s Picks:
Favorite store brand red sauces: Trader Joe’s Arrabbiata Sauce, Rao’s Marinara or Arrabbiata
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