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Baked Eggs Italian-Style

3
Total Time
26 min
Prep
8 min
Cook
18 min
Serves
8
Difficulty
Easy
Somewhere between a baked frittata and pastaless lasagna, this casserole is delicious with arugula salad or mixed greens.

Ingredients

store bought marinara sauce

4 cup(s)

basil

½ cup(s), fresh, chopped (do not use dried basil)

egg(s)

8 large

grated Parmesan cheese

1 oz, such as Parmigiano-Reggiano

red pepper flakes

½ tsp

Instructions

  1. Position the rack in the center of the oven and preheat the oven to 350°F.
  2. Pour the marinara sauce into a 9- X 13-inch baking pan. Sprinkle the chopped basil over the sauce.
  3. Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara sauce. Crack an egg into each of these indentations.
  4. Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs. Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon. Yields about 1 egg and 1/3 cup sauce per serving.

Notes

Eggs baked in the oven offer a wonderful creaminess, almost better than those cooked on top of the stove. However, the oven's constant, ambient heat can toughen the eggs quite a bit — so a little fat (as here, in the shredded cheese) protects the delicate whites and keeps them tender.

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