Italian Baked Eggs
Yes, I know, there has been a string of Italian inspired dishes, and you must think, damn she needs to get over the Roman holiday ASAP! But this dish was actually fuelled by my desire for something more French – eggs en cocotte – a rich, creamy dish, with lovely cheeses baked with the eggs, in a water bath.
But these love handles of mine cannot afford a creamy dish at the moment, hence we borrow from the Italians their lovely tomato sauce, throw in some green spinach, and for the lack of a rich sauce, compensate with a drizzle of truffle oil. Add some cheese too if you like.
If this still sounds miserable to you or you simply can afford the carbs (or don’t care), serve with a slice of sinful buttered garlic bread!
I use a classic tomato sauce like in the stuffed zucchini rolls and sauté spinach with minced garlic. I added a cube of the fresh oregano that I had frozen earlier into the sauce.
Baked eggs are a great “one dish” wholesome meal that can fill you up very up. I have many more versions and takes on this classic French dish which I will share with you soon enough…
- 1 ½ cups chopped tomatoes
- 1 onion, finely chopped
- 2 tbsp minced garlic
- ½ cup peppers, finely chopped
- ¾ cup spinach, chopped
- 1 cup water
- 3 tsp olive oil
- Salt + pepper
- 2 tsp dried basil
- 2 tsp dried or fresh oregano
- 1 tsp chili flakes
- 2 eggs
- Cheese to sprinkle of your choice (feta, cheddar, parmesan, gruyere) (optional)
- Truffle oil drizzle
- Heat 2 tsp olive oil in a pan with the garlic and onions.
- Sauté until translucent, and then add the peppers and tomatoes.
- Add the herbs, chili flakes, salt and pepper and stir.
- Add the water.
- Cover the pan and let the sauce cook for 15 to 20 minutes minutes.
- In a separate pan sauté the spinach in 1 tsp olive oil and some garlic.
- In a one baking dish or two personal ramekins, layer the tomato sauce first, then the spinach.
- Crack an egg in the center.
- Sprinkle some cheese of your choice on top (optional).
- Sprinkle some salt and pepper on top.
- Bake in a preheated oven of 180°C for 12-15 minutes. (12 minutes for a runny yolk, 15-16 minutes for a hard boiled yolk)
- Serve warm with a drizzle of truffle oil.