Italian Baked Eggs
Published by Tuttle Publishing
Nana and I loved making Italian baked eggs on the weekends, because we could prepare everyone's eggs the way they liked them best. Nana and I liked green onions on our baked eggs, while my grandfather preferred diced onions on his. Everyone had their own special request. We'd send my grandfather out to pick fresh tomatoes for us from his garden. If you can get fresh-picked tomatoes, this is a great way to enjoy them!
Preparation Time15 min
Cooking Time20 min
Cooking MethodBaking, Sauteeing
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
MealBreakfast, Brunch, Dinner, Lunch
Taste and TextureRich, Savory
- ½ tablespoon coconut oil, melted
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- ¼ teaspoon dried red pepper flakes (optional)
- 12 cherry tomatoes or 5 plum tomatoes, seeded and roughly chopped
- 1 tablespoon tomato paste
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 slices good-quality prosciutto (or 8 slices of bacon)
- 4 large eggs
- Fresh herbs for garnish
Preheat the oven to 375°F (150°C).
Brush four 5-inch (12.5-cm) oven-safe ramekins with melted coconut oil.
Place a medium skillet over medium-high heat. Add the olive oil. When hot, add the shallot and garlic and saute, stirring until fragrant; about 3 minutes.
Stir in the red pepper flakes (if using), tomatoes and tomato paste. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
Line each ramekin with a slice of prosciutto. Ladle a fourth of the tomato mixture into each one. Crack an egg into each ramekin.
Carefully place the ramekins on a baking sheet. Bake until the eggs are set, about 12 to 15 minutes.
Remove the ramekins from the oven and garnish with fresh herbs.
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2015 Cindy Barbieri