Spicy Baked Eggs with Tomatoes and Parmesan
Balsamic vinegar, Parmesan cheese and fresh oregano put an Italian spin on this perennial favorite—eggs baked in a bubbling tomato sauce until the yolks become deliciously runny. Here we’ve combined both fresh and canned tomatoes with red pepper flakes to amp up the flavor. If you like it hot, feel free to add more pepper flakes, or dial them back for a milder dish. Serve directly from the skillet with crusty bread to soak up the savory sauce.
Ingredients
- 3 Tbs. olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, thinly sliced
- 1 1/2 cups (9 oz./280 g) cherry tomatoes
- 2 Tbs. balsamic vinegar
- 2 tsp. red pepper flakes, plus more to taste
- Kosher salt and freshly ground pepper
- 1 can (28 oz./875 g) diced tomatoes
- 2 oz. (60 g) finely grated Parmesan cheese
- 5 eggs
- 1 vine-ripened tomato, thinly sliced
- Fresh oregano leaves for garnish
Directions
Preheat an oven to 400°F (200°C).
In a large cast-iron skillet over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
Add the cherry tomatoes and cook, stirring occasionally and gently crushing them with the back of a wooden spoon, until they have softened and burst, 10 to 12 minutes. Add the vinegar and red pepper flakes and cook, stirring occasionally, until the vinegar has evaporated, about 1 minute. Season to taste with salt and pepper.
Add the canned tomatoes and their juices, increase the heat to high and bring to a vigorous simmer. Cook, stirring occasionally, until the liquid has reduced slightly, about 7 minutes. Stir in half of the cheese. Using the back of a spoon, make 5 wells in the tomato sauce and crack an egg into each one. Season the eggs with salt and pepper. Arrange the tomato slices around the eggs and sprinkle everything with red pepper flakes and the remaining cheese.
Transfer the pan to the oven and bake until the egg whites are set and the yolks are still runny, 10 to 13 minutes, or until done to your liking. Garnish with oregano leaves and serve immediately. Serves 5.
Williams Sonoma Test Kitchen
