If you know me well, you know how much I love to #putaneggonit. Pretty much any dish can be made better with a gooey yolk coating whatever was lucky enough to be blessed with it. So with a container of grandma’s leftover sauce in the freezer and a new carton of eggs in the fridge, I added one additional ingredient to make this one-pan dinner a keeper: spice. You could call this your lazy evening meal, but I bet it would impress any dinner guest too.
Baked Eggs in Spicy Tomato Sauce
Serves 2-3
32 oz Grandma DiLaura’s Tomato Sauce
2 fresh chorizo sausage links {optional — meat version}
1-2 teaspoons red chili flakes {optional — add instead of chorizo for vegetarian}
1 tablespoon olive oil {if using chili flakes}
1 large egg per person
- Preheat oven to 450 degrees
- If making a meat version: remove chorizo from casings and break up in little pieces. Heat pan to medium heat on stove and cook chorizo until no longer raw, 2-3 minutes. Drain excess oil from pan.
- If making vegetarian version: heat a tablespoon of olive oil in pan on medium heat and add chili flakes. Cook 1 minute to release the fragrance of the chili flakes.
- Add sauce to a small baking dish with enough volume to fit 40oz+ so sauce doesn’t overflow while cooking. Stir in chorizo {meat version} or chili flakes {vegetarian version} and put dish in preheated oven for 20 minutes.
- Once sauce starts to get a deep red with brown, bubbly edges, remove the pan from the oven. Crack eggs into small separate bowls for each one. Gently pour each egg on top of the sauce, spacing each one out. They’ll start to run and look like floating continents — that’s the beauty of it!
- Place pan back in the oven and cook for about 5 minutes or until the white is firm when touched with a utensil and no longer raw.
- Remove from the oven, allow to cool slightly and serve in a bowl with a spoon and crusty bread to sop up all the goodness. Or over rice!
A Rainy Sunday Meal
#putaneggonit
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8.ate@eight 