ITALIAN BAKED EGGS
Yield Portion Size
1 small |
Onion, diced
|
4 cloves |
Garlic, chopped
|
1 |
Calabrian chile, brunoised(remove seeds if desired to limit spice)
|
1/4 lb |
Fresh basil, whole on stem
|
2 tsp |
Salt, divided
|
1/2 tsp |
Ground black pepper, divided
|
4 |
Eggs
|
2 tbsp |
Extra virgin olive oil
|
2 tbsp |
Fresh basil, chiffonade
|
1/4 cup |
Grated Parmesan cheese
|
Cheesy polenta or baguette, optional
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 137 mg | 14% |
Carbohydrate | 5 g | 2% |
Cholesterol | 191 mg | 64% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 10% |
Potassium | 206 mg | 0% |
Calories | 182 kcal | 9% |
Sodium | 1341 mg | 56% |
Protein | 9 g | 19% |
Polyunsaturated Fat | 2 g | 8% |
Saturated Fat | 3 g | 17% |
Sugars | 2 g | 0% |
Vitamin C | 7 mg | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat the oven to 375°F.
-
Step 2
Heat oil in a large pan over medium heat, add onion and stir until translucent, then add the garlic and Calabrian chile and cook until fragrant.
-
Step 3
Add marinara and the whole basil. Reduce the heat and allow to simmer about 15 minutes. Season with salt and pepper, remove basil.
-
Step 4
Make 4 wells in the sauce with a spoon and crack an egg into each well. Sprinkle some salt and pepper over the eggs. Bake until the eggs are cooked to desired doneness.
-
Step 5
Garnish with Parmesan and chiffonade basil. Serve with Cheesy Polenta or Baguette if desired.
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