Eggs nestled in a lightly spiced red sauce, baked until the sauce is bubbling and the eggs are gently cooked through. Serve with a sprinkling of Parmesan and a toasted baguette and you’ve just turned breakfast up a significant notch!
This tasty dish is also known as Eggs in Purgatory, an old Italian method for eggs that truly delivers on flavor. Looking for inspiration for a new way to cook eggs, we turned to an old classic. You can use your favorite marinara sauce, homemade or store-bought. You just want that hint of garlic and a pop of spice.
I happened to have a leftover bowl of our Classic Red Sauce with Italian Sausage in the fridge, so this is where I started. This sauce has all the right ingredients to pair with the eggs for a hearty breakfast.
Sweet onions and mild Italian sausage sautéed with a touch of garlic with layers of tomato and a of good red wine. Include a variety of herbs including oregano, parsley, basil and bay leaves. With a pinch or two of red pepper flakes and a bit of brown sugar to balance things out, it’s a luscious sauce.
From there, it’s really quite simple. Eggs resting in the sauce, with a touch of freshly cracked black pepper on top and baked for about 20 minutes.
Hearty enough for breakfast or dinner!
Eggs Baked in Red Sauce
Many recipes call for cooking on the stovetop, this version is prepped in individual serving dishes and baked.
1-½ to 2 cups classic red sauce or marinara
4 extra-large eggs
Freshly cracked black pepper
For serving: grated Parmesan and a warm Italian baguette
Preheat the oven to 350-degrees. Heat sauce until warm over medium heat. Divide the sauce between two small baking dishes that have been lightly coated with a cooking spray. You want the sauce about 1” deep in the dishes.
Using a spoon, create two small indentions into the sauce for the eggs. Crack the eggs in a separate dish then gently place them into the sauce.
Sprinkle with freshly cracked black pepper to taste.
Bake in a 350-degree oven for about 15 to 20 minutes or until the whites are cooked through.
Serve with a toasted baguette and Parmesan cheese dusted over the top. Makes 2 servings. I used some oval baking dishes that I’ve had for years, measuring about 7-½” x 4-½” x 2” deep. You can use something similar in size or also use 6” cast iron skillets or one large baking dish. For warming the sauce, All-Clad’s cookware is always at our fingertips. https://go.shopmy.us/p-21309944
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Eggs Baked in Red Sauce
Equipment
- small baking dishes*
Ingredients
- 1-½ to 2 cups Classic red sauce or marinara sauce
- 4 Extra-large eggs
- Freshly cracked black pepper
- For serving: grated Parmesan and a warm Italian baguette
Instructions
- Preheat the oven to 350-degrees.
- Heat the sauce until warm over medium heat then divide it between two small baking dishes that have been lightly coated with a cooking spray. You want the sauce about 1” deep in the dishes.
- Using a spoon, create two small indentions into the sauce for the eggs. Crack the eggs in a separate dish then gently place them in the sauce.
- Sprinkle with freshly cracked black pepper to taste.
- Bake in a 350-degree oven for about 15 to 20 minutes or until the whites are cooked through.
- Serve with a toasted baguette and Parmesan cheese dusted over the top.
