Baked Eggs In Marinara Sauce Recipe

Name: Baked Eggs In Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggs In Marinara Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs In Marinara Sauce

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