Baked Eggs With Tomatoes and Pancetta
Adapted from Martha Stewart [1]
Notes
Pull the eggs out of the fridge when you begin prepping the sauce so that they warm up slightly (and will cook faster). To make this vegetarian, omit the pancetta. The sauce can be made ahead of time and chilled. Any ovenproof bowl or ramekin in the 16-20 ounce range will work.
Ingredients
- 1 tablespoon olive oil
2 ounces diced pancetta
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
1/4 teaspoon red pepper flakes
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated parmesan, divided
Kosher salt and freshly-ground pepper
8 large eggs
Sliced bread, for serving, optional
Directions
- Preheat oven to 350°F. Set 4 ovenproof bowls or ramekins on a large rimmed baking sheet.
- Add olive oil and pancetta to a large saucepan and heat over medium heat, stirring occasionally, until some of the fat has rendered from the pancetta and it is very lightly browned. Add the garlic, rosemary, and red pepper flakes; cook for 2 minutes, stirring occasionally until the garlic is lightly browned and fragrant. Add the tomatoes, 2 tablespoons parmesan, and bring to a boil. Reduce heat, and simmer until slightly thickened, about 2-4 minutes. Season sauce to taste with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons parmesan. Bake until egg whites are just opaque (yolks should still be soft), 20 to 25 minutes, rotating sheet halfway through.
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 44 minutes, 59 seconds