Spicy Arrabiatta Baked Eggs
Ingredients for servings
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2 slices bacon, diced
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½ sweet onion, diced
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2 garlic cloves, minced
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1 tbsp tomato paste, I really love this basil one!
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⅓ tsp smoked paprika
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¼ tsp salt
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¼ tsp pepper
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¼ tsp crushed red pepper flakes
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2 ½ cups spicy tomato sauce
1 jar of roasted red peppers, drained
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6 large eggs
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½ cup freshly grated Parmigiano-Reggiano
fresh herbs for topping, basil, rosemary, thyme
doughy bread for serving
Directions
Preheat the oven to 200°C.
Heat an oven-safe skillet over medium-low heat and add the bacon. Cook for 4 to 5 minutes. Once some of the fat as rendered, stir in the onion and cook until it softens, about 5 to 6 minutes, and the bacon is crispy. Stir in the garlic and cook for 1 minute. Stir in the tomato paste, paprika, salt, pepper and pepper flakes. Cook for another minute. Pour in the tomato sauce and stir. Bring the sauce to a simmer and turn off the heat. Stir in the roasted red peppers. Gently crack each egg into the sauce, creating a little well with a spoon.
Bake the eggs until the whites are cooked through and the yolks just set (or to your desired doneness), about 15 or 20 minutes. Top with a bunch of fresh herbs and the grated parm. Scoop the eggs into a bowl with the sauce and serve immediately with crusty bread.
Notes
You can also make these in little ramekins for single serving portions.