Recipe by Chef John
"If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons
chopped fresh flat-leaf parsley
finely shredded Parmigiano-Reggiano cheese
heavy whipping cream
We double the recipe and make this in a 7 by 11 glass dish and place it between us. Using Cholmondley's English Muffin bread, toasted, we mop up every last drop. So tasty. Thanks, Chef John. Another hit!
Well now, I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes, so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins., I checked the eggs to see if they were done. The whites didn't look set to me, so I checked it again in 3 minutes. Then again.
I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well, as I tried to mix the yolks into the whites, I saw that they were more solid than loose. But of course you already surmised that they would be, right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg, just the sauce, which was pretty good - but not what I expected!
I believe that the dish I used, because of the height, did not allow the eggs to cook properly. Whatever the cause, I don't think I'll try this one again. Chalk it up to user error!
Great recipe! Made it for dinner for my gf and she loved it. It's almost like huevos rancheros but marinara sauce is better IMO. It's salty and sweet with a nice basil finish. Will use more basil and some pressed garlic next time. I skipped on using cream and it was still yummy. Make sure you don't over cook the yolk. The yumminess of this dish depends on the consistency of a semi-oozy yolk. Watch the video! Thx Chef John!
Yummy, yummy, yummy. What a splendiferous recipe! I saw the video the other day and felt that I had to try it. I did not measure the ingredients but added them by eye. It's so simple that you can only really go wrong if you overcook the dish or burn the toast! I just had it for my dinner and am wondering if it's too greedy to have more or if I even care about that! I did take mine out of the oven just before the yolks had set as the eggs carry on cooking in the heat of the ingredients. Perfect!
We had breakfast for dinner the other night, so I decided to give this a try. I made it exactly as written, but used fresh basil instead of parsley. I sprayed my baking dish with non-stick cooking spray first and assembled as the recipe indicates. I ran into a problem trying to figure out if these were done. I thought they still looked too giggly after 12 minutes, so I left them in the oven another 3 minutes. Big mistake. I should have taken them out at 12 minutes, because after 3 more minutes, the yolks were cooked through. They were still delicious and I’d certainly make this again. We both enjoyed these with toasted English muffins and crispy bacon.
Easy and divine! I made two changes though. 1) to make these in individual ramekins - makes it easy to serve and it looks fancy....and 2) I placed a slice of ham over the tomato sauce and then broke the egg into it - adding cream etc on top of it. Thanks John for this tasty dish.
WOW! Fabulous and so so easy! You can serve a crowed all at once. I used ramekins. Big big hit at home. Great gourmet breakfast on a Wednesday morning.
Need to put a note on why to use the ramekin for the eggs before adding to sauce. This is so you don't get any shell in the sauce from cracking the eggs. If you're supremely confident you won't accidentally get shell in, then crack directly into the sauce. Tried this morning and these were great.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 560
** Calories from Fat: 323
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make spicy baked eggs for breakfast, lunch, or dinner!
See how to make a classic brunch dish with poached eggs and hollandaise.
A big egg, sausage, pepper, and potato omelet topped with Cheddar and broiled.