Search

Now reading Baked Eggs

Baked Eggs

Italian baked eggs with chilies and tomato.

Italians don’t eat brunch, and breakfast is typically light. But they do a dish called eggs a la diabla, which is baked eggs with chili and tomato sauce. Our recipe is based on that dish, but it’s a modernized version of the flavor profile—it’s a little cleaner and creamier, with two different chilies. We use chili oil in addition to crushed chilies, which provide a slightly different flavor. It’s not too spicy, and the tomato sauce isn’t overly rich, but you still get a little acid from it. The pecorino acts as a protective hat for the eggs so they don’t overcook.

Ingredients

Makes 1 serving
  • 2 C Tomato Sauce
  • 3 eggs
  • + salt
  • 1/2 C ricotta cheese
  • 1 T crushed Calabrian chilies in oil
  • 1/2 C grated pecorino Romano cheese
  • 2 T parsley leaves

Tomato Sauce

  • 1/2 C sliced garlic
  • + olive oil
  • 2 1/2 C tomato paste
  • 1 sprig basil
  • 1 sprig oregano
  • 1 28-oz can whole tomatoes
  • + salt
  • + crushed red-chili flakes

Preparation

Tomato Sauce

Tomato Sauce
  • 1/2 C sliced garlic
  • + olive oil
  • 2 1/2 C tomato paste
  • 1 sprig basil
  • 1 sprig oregano
  • 1 28-oz can whole tomatoes
  • + salt
  • + crushed red-chili flakes

Makes about 4 cups, enough for 2 servings of baked eggs

  1. Add garlic to a large saucepan and cover with olive oil. Cook on low heat, without coloring the garlic, until the garlic is soft, about 20 minutes.

  2. Add the tomato paste and turn the heat to medium-high. Cook, stirring occasionally, until the paste is a dark brick red and the oil has separated, about 15 minutes.

  3. Add the basil and oregano and cook for 5 minutes more. Let cool completely.

  4. Drain the tomatoes, discarding their liquid, and pass through a food mill or crush finely by hand. Fold the tomatoes into the tomato paste and season to taste with salt and chili flakes.

Bake the Eggs

  1. Heat the oven to 500°F. Spread the tomato sauce in an oven-safe crock and make three divots for the eggs. Crack an egg into each one and sprinkle each with a pinch of salt.

  2. Dollop the ricotta over the sauce, sprinkle with the chilies, and shower everything with the pecorino Romano.

  3. Bake for 10–12 minutes, until the eggs are set and browned in spots. Top with parsley.