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Fiery Baked Eggs

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Ingredients

  • 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

Instructions 

  • 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!
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