Baked eggs Italian-style
3
Points®
Temps total: 26 min • Préparation: 8 min • Cuisson: 18 min • Portions: 8 • Difficulté: Facile
Somewhere between a baked frittata and pastaless lasagna, this casserole is delicious with arugula salad or mixed greens.
Ingrédients
Store-bought marinara sauce
4 cup(s)
Fresh basil
½ cup(s), fresh, chopped (do not use dried basil)
Raw egg
8 large
Grated Parmesan cheese
1 oz, such as Parmigiano-Reggiano
Red pepper flakes
½ tsp(s)
Instructions
1
Position the rack in the center of the oven and preheat the oven to 350°F.
2
Pour the marinara sauce into a 9- X 13-inch baking pan. Sprinkle the chopped basil over the sauce.
3
Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara sauce. Crack an egg into each of these indentations.
4
Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs. Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon. Yields about 1 egg and 1/3 cup sauce per serving.
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