Baked Eggs in Spicy Sauce
The flavor of this dish really hinges on the sauce, so be sure to use a good one. If you happen to have homemade sauce, now would be the perfect time to break it out. I don't have the patience to make good sauce so I use Victoria's brand Fra Diavlo, which has a great flavor and is easy to find.[br] I use 3 cup ramekins for this because they're the best size that I have. They're a little larger than necessary and the deep shape means the egg will take a few extra minutes to cook. If you use smaller dishes, start checking your eggs after about 8 minutes.
Servings 2
Ingredients
- 1 Tablespoon Olive Oil
- 1 Clove Garlic smashed
- 2 cups Baby Spinach
- 1-2 Tablespoons Water
- 2 cups good-quality Fra Diavlo Sauce
Crushed Red Peppers
- 4 large Eggs
Cracked Black Pepper
- 1 ounce Feta Cheese crumbled
- Warm bread for serving
Instructions
- Heat oven to 350*F.
- Heat the olive oil in a medium skillet set over medium-high heat. Add the garlic and cook 2-3 minutes, or until fragrant and beginning to brown. Add the spinach and water. Stir, then cook until just wilted.
- Ladle 1/2 cup sauce into each of two 3-cup ramekins or small, oven-safe bowls. Stir in the spinach; top with remaining sauce. Season to taste with crushed red pepper, if desired.
- Carefully crack 2 eggs into each ramekin (to be safe, crack into a saucer first to prevent broken yolks). Season with black pepper. Bake 15-20 minutes, or until the egg whites are just set. Sprinkle with feta; broil 3-5 minutes or until the cheese begins to brown and the eggs are cooked to your liking.
- Serve with warm bread to sop up the extra sauce.