If you’re wondering why I called this recipe “baked eggswith eggs,” I didn’t. No, “huevos” has another meaning, and any of yourSpanish-speaking friends will be happy to tell/show you what that is. Anyway,as I said in the video intro, don’t let the generic name fool you; this “bakedeggs” recipe is way more delicious than it sounds!If you enjoy huevos rancheros, you will love this. The waythe spicy sauce mingles with just barely set eggs is very similar, and when youstart scooping this up with toasted chunks of bread, it gets borderlinemagical.
If you happen to accompany this humble dish with copiousamounts of ham and bacon, this would make for quite the Father’s Day treat. Youcan stay with my Italianesque version, but American, Latin, or Asian versionsare only a couple tweaks away.I gave a general time of about 12 minutes at 400 degrees F.,but of course this is going to vary based on your exact dish size/shape, aswell as how many you are making at once. I would start checking after 10minutes, keeping in mind that the yolks will keep firming up even after theyare out of the oven.
Anyway, whether you are trying to impress dad with yourbrunch skills (by the way, don’t call it brunch if it’s for Dad…go with “breakfast”),or simply want to shake up your personal egg recipe routine, I hope you givethis a try soon. Enjoy!
Ingredients for 1 Portion:Shallow oven-proof dish, just large enough for 2 eggs
2 large fresh eggs 1/3 cup marinara saucered pepper flakes to tastesalt and pepper to taste fresh herb as desired2 tsp olive oil2 tbsp creamgenerous dusting of Parmigiano-Reggiano lots of toast
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