Baked Eggs Italian-Style
- Total Time
Somewhere between a baked frittata and pastaless lasagna, this casserole is delicious with arugula salad or mixed greens.
store bought marinara sauce4 cup(s)
basil½ cup(s), fresh, chopped (do not use dried basil)
grated Parmesan cheese1 cup(s), such as Parmigiano-Reggiano
red pepper flakes½ tsp
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Pour the marinara sauce into a 9- X 13-inch baking pan. Sprinkle the chopped basil over the sauce.
- 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.
- 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.