FoodWage
Spicy Arrabiatta Baked Eggs
Ingredients for servings
-
2 slices bacon, diced
-
0.5 sweet onion, diced
-
2 garlic cloves, minced
-
1 tbsp tomato paste, I really love this basil one!
-
0.3333 tsp smoked paprika
-
0.25 tsp salt
-
0.25 tsp pepper
-
0.25 tsp crushed red pepper flakes
-
2.5 cups spicy tomato sauce
1 jar of roasted red peppers, drained
-
6 large eggs
-
0.5 cup freshly grated Parmigiano-Reggiano
fresh herbs for topping, basil, rosemary, thyme
doughy bread for serving
Directions
Preheat the oven to 200°C.
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.
Notes
You can also make these in little ramekins for single serving portions.