Spicy Arrabiatta Baked Eggs


under 60mins
breakfast

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.

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