Baked Eggs in Marinara Sauce

October  3, 2012
0 Ratings
  • Serves 3
Author Notes

I never really took the time to bake eggs, I usually prefer the Gordon Ramsey method of making scrambled eggs, cooking them slowly over heat until they come together softly. In this case, I had some canned San Marzano tomatoes that I wanted to use. I've seen other recipes for baked eggs, but I wanted to try my own version on a whim.

I start the marinara sauce in an oven proof corningware dish right over the burner. I slow cook the garlic with some peperoncino, and garlic in olive oil, then I add the sauce and let it reduce. It becomes concentrated in flavor and really forms the foundation for this dish.

The egg whites really give the sauce some body, and this is great for later on when you use your bread to soak up all the goodness.

I went over the top by utilizing some leftover fresh mozzarella that I had in my refrigerator. Add some Parmigiano-Regianno and then it gets even better.

To finish, I like to add some small basil leaves on top and a sparing amount of Fleur de Sel. The dried oregano and peperoncino really give the sauce a nice kick. Use a good dried oregano, something that's not old and has not lost it's flavor, it will really lend an herbacious kick to your dish.

This makes for a quick meal, or an amped up brunch. Now that I've tried this, I think some other ideas are already brewing for the next time I decide to go this route. —James Durazzo

What You'll Need
  • 3 Eggs (yolks separated from whites)
  • 1 14 oz. can of San Marzano Tomatoes blended or passed through a food mill until smooth
  • 1 Clove of garlic crushed
  • 1/2 teaspoon Dried Oregano
  • 1 pinch of peperoncino (red pepper flakes)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup Fresh Mozzarella (cut into small cubes)
  • 2 tablespoons Parmigiano-Regianno
  • 5-6 Fresh basil leaves (preferably small baby sized leaves)
  • Salt and pepper to taste
  1. Place a corningware dish or an oven proof skillet over low-medium flame, add the smashed garlic clove, peperoncino, and let the garlic become slightly golden and fragrant.
  2. Turn up the heat to medium, and add in the tomatoes. Stir and add in the oregano. Let this simmer for 5-10 minutes until most of the water has evaporated. Add salt and pepper to taste.
  3. Stir in the egg whites into the sauce, this will thicken and give the sauce a nice consistency
  4. Make an indentation for each egg yolk using a spoon. Gently slice each yolk into it's the indentations. Top with fresh mozzarella, and Parmigiano-Regianno.
  5. Place into your oven under a low broiler setting, watch carefully and let this broil for 1-2 minutes until the cheese melts and becomes bubbly. You want the egg yolks to barely set.
  6. To finish, add a sprinkle of Parmigano-Regianno, scatter the basil leaves, and add a slight pinch of fleur de sel or sea salt. I like to serve this alongside a toasty piece of bread that has been rubbed with garlic and drizzled with extra virgin olive oil.

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