Fiery Baked Eggs
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Fiery Baked Eggs
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 slices bacon, diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste, I really love this basil one!
- 1/3 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups spicy tomato sauce
- 1 (12-ounce) jar of roasted red peppers, drained and patted dry (in water)
- 6 large eggs
- 1/2 cup freshly grated parmagiano-reggiano
- fresh herbs for topping, basil, rosemary, thyme
- doughy bread for serving
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Instructions
- Preheat the oven to 400 degrees F.
- Heat an oven-safe skillet over medium-low heat and add the bacon. Cook for 4 to 5 minutes. Once some of the fat as rendered, stir in the onion and cook until it softens, about 5 to 6 minutes, and the bacon is crispy. Stir in the garlic and cook for 1 minute. Stir in the tomato paste, paprika, salt, pepper and pepper flakes. Cook for another minute. Pour in the tomato sauce and stir. Bring the sauce to a simmer and turn off the heat. Stir in the roasted red peppers. Gently crack each egg into the sauce, creating a little well with a spoon.
- Bake the eggs until the whites are cooked through and the yolks just set (or to your desired doneness), about 15 or 20 minutes. Top with a bunch of fresh herbs and the grated parm. Scoop the eggs into a bowl with the sauce and serve immediately with crusty bread.
- You can also totally make these in little ramekins for single serving portions!
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