Chef John's Baked Eggs

Chef John's Baked Eggs

132
Chef John 22117

"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."
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Ingredients

20 m servings 560 cals
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Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 418 mg
  • 139%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
  3. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
  4. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
  5. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Reviews

132
  1. 166 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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 directio...

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. ...

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 bas...

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 ca...

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 directio...

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 co...

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 b...

I give this recipe 5 Stars!!! It is really good!!! This was also easy to make! For fun I added fresh tomato, red pepper and green onion minced and added to the marinara sauce. I used a very ...

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.

Delicious! Made in individual ramekins the night before. Left them in the fridge overnight and baked them in the morning for a quick, tasty breakfast before running out the door to work. No p...