Eggs Baked in Red Sauce
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, a toasted baguette and you’ve just turned breakfast up a significant notch!
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.
Notes
https://preservinggoodstock.com/classic-red-sauce-with-italian-sausage/
A quick link to our Classic Red Sauce.
I used oval baking dishes, 7-½” x 4-½” x 2” deep. You can also use 6” cast iron skillets or one larger baking dish.