Baked Eggs In Marinara Sauce

1. 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. 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. 3

   Stir in the egg whites into the sauce, this will thicken and give the sauce a nice consistency

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.