Fiery Baked Eggs in Spicy Arrabiatta.
I’ll race you to the loaf of bread.
And then we can do competitive swan dives into the saucy center?
Or wait. We should probably do toe touches off the diving board and see who can jump the highest. I can’t even count the hours we spent doing that yearssss ago. Let’s relive it!
Um. I have very important news.
One day two weeks ago, I turned on the TV in the early afternoon and Dawson’s Creek was on.
YES. Like it was on TV.
I mean, I realize that Netflix exists and trust me, I definitely youtube search my fair share of Pacey + Joey moments when I’m procrastinating the bigger dreams in my life.
But there is something about it just being on the television without any prompting that transports me back to 2004.
Now for the worst part: I didn’t catch the channel OR the time and I have not been able to find it since. Seriously. Was this a joke that the universe was playing on me? Did I dream this? (It’s quite possible and if so I will be mortified. Err, more mortified than I usually am.) So if you know this magical network and time that is replaying my lifeline TV show, I’d oh so appreciate it.
Because I really need one more thing during the day to keep me from doing what I should be doing.
Guys. Things are crazy. When I was pregnant with Max, I started to enjoy things with tomato sauce and THEN. After I had Max? I started to like spicy things!!
What is happening?
Spicy food has never been my favorite – I’ve always felt like lots of heat actually takes away from the taste of real food. No? Just me? Just my wimpy taste buds that don’t understand covering food in hot sauce.
I’m not loving things TOO spicy, but I’m really loving things that are spicy and sweet together. Or things that are spicy with bread. Isn’t that odd? What the heck.
In the meantime, Eddie, who has allllllllways loved tomato sauce based dishes and makes meat sauce and pasta at least once per week, is kind of over it at the moment. Probably because he was making meat sauce with pasta at least once per week. Right.
We are tomato sauce ships passing in the night. Must fix.
Anyhoo – I ended up using this spicy arrabbiatta tomato sauce for the recipe in the video and it’s quite perfect. Since we almost always stick to a plain marinara or a three cheese sauce, the teeny bit of heat was awesome. I kind of want to try making this sauce at home too?
I’m a longtime fan of baked eggs – this version is the reason that I put a blog recipe in my cookbook! – and now, I’m a super new fan of eggs baked in tomato sauce. If one for one reason: tons.of.bread. The dippage situation right here is just that: a situation. A fantastic situation. So much dipping! I also love the runny yolk because it’s a bit light and creamy in the tangy sauce. And then there are some red peppers.
And then there is some cheese! Would you expect anything less?
And then there is me, doggy paddling in the center. Or maybe butterflying. Yes, that’s so much more elegant. Ooooh I can’t stop.
- 2 slices bacon, diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste, I really love this basil one!
- 1/3 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups spicy tomato sauce
- 1 (12-ounce) jar of roasted red peppers, drained and patted dry (in water)
- 6 large eggs
- 1/2 cup freshly grated parmagiano-reggiano
- fresh herbs for topping, basil, rosemary, thyme
- doughy bread for serving
Preheat the oven to 400 degrees F.
Heat an oven-safe skillet over medium-low heat and add the bacon. Cook for 4 to 5 minutes. Once some of the fat as rendered, stir in the onion and cook until it softens, about 5 to 6 minutes, and the bacon is crispy. Stir in the garlic and cook for 1 minute. Stir in the tomato paste, paprika, salt, pepper and pepper flakes. Cook for another minute. Pour in the tomato sauce and stir. Bring the sauce to a simmer and turn off the heat. Stir in the roasted red peppers. Gently crack each egg into the sauce, creating a little well with a spoon.
Bake the eggs until the whites are cooked through and the yolks just set (or to your desired doneness), about 15 or 20 minutes. Top with a bunch of fresh herbs and the grated parm. Scoop the eggs into a bowl with the sauce and serve immediately with crusty bread.
You can also totally make these in little ramekins for single serving portions!
I give you a 10 out of 10.