With the start of fall, I look for hearty, comfort meals. Baked eggs definitely fit into this category. It’s my favorite meal for brunch. If I see it on a restaurant menu, I don’t look any further! So it was about time I made it in my own kitchen.
This is a recipe that you can make your own with what’s available in your refrigerator. I’ve made it thrice in the last month and while the basic sauce has remained the same, I’ve used different toppings and add-ons.
Here’s the recipe. I’ve listed a shortcut version using marinara sauce and another one which you can make from scratch. Either way, it’s super easy!
- 4 to 5 tbsps of your favorite marinara sauce
- half an onion, diced
- 1 garlic, minced
- ¼ cup crushed can tomatoes or 2 vine tomatoes, chopped
- 2 eggs
- ¼ pepper powder (or to taste)
- ¼ tsp chili flakes (or to taste)
- ¼ tsp cayenne powder/chili powder (or to taste)
- small chunks of mozzarella cheese (optional)
- about ½ tsp of olive oil
- herbs of your choice to garnish (cilantro, parsley or basil)
- couple of slices of sourdough or ciabatta bread
- Preheat the oven to 400 degrees F.
- If using marinara sauce, heat it directly in a saucepan and season it with chili flakes, pepper powder, cayenne powder. Be mindful while adding salt.
- If making your own sauce, heat olive oil first, saute onion and garlic until they soften. Then add the tomatoes and let it simmer. The sauce should be thick and not too watery. Season it.
- Take an ovenproof dish and oil the base and edges. Pour the sauce into this dish. Crack two eggs into it.
- Bake it in the oven for about 10 minutes. I like mine with the whites set, but soft yolks. You can cook for a minute or two longer to your desired doneness.
- Once out of the oven, top with mozzarella cheese and your favorite herbs.
Dunk some sourdough bread into this warm goodness and have a restaurant-style brunch meal right at your home!
Here’s another “make it your own” recipe (and it has eggs too) – quick egg fried rice.