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Chef John's Baked Eggs

A quick, healthy, and delicious dish featuring baked eggs in a flavorful marinara sauce, perfect for breakfast or lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the egg base
  • 1/3 cup marinara sauce Can substitute with salsa or pesto
  • 2 large eggs Crack into ramekins before adding to sauce
  • 1 tablespoon finely grated Parmigiano Reggiano cheese Optional for flavor
  • 2 tablespoons heavy cream Can substitute with Greek yogurt or skim milk
  • 2 slices toast Use low-calorie or whole-grain for a healthier option
For seasoning
  • 1 1/2 teaspoons chopped fresh flat leaf parsley
  • 1/2 teaspoon red pepper flakes
  • to taste Salt Use freshly ground black pepper to taste
  • to taste Black pepper
  • 2 teaspoons olive oil

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Spread the marinara sauce in the bottom of a small baking dish, about 1/4 inch high.
  3. Sprinkle the sauce with fresh parsley, red pepper flakes, salt, and black pepper.
  4. Make a narrow well in the center of the sauce for the eggs.
  5. Crack each egg into a separate ramekin and gently pour them into the well in the sauce.
  6. Sprinkle the eggs with Parmigiano Reggiano cheese, drizzle with olive oil, and add the cream.
  7. Season with salt and black pepper to taste.
Cooking
  1. Bake in the preheated oven until the yolks are just set, about 10 to 12 minutes.
  2. Serve immediately with toast.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Baked eggs do not freeze well; best to make fresh for meal prep.