A comforting dish of Sicilian Baked Eggs combines fresh artichokes, buratta, spinach, tomato sauce and garlic croutons with soft eggs for a simple, rustic and classic Italian meal. 

Ingredients

For the baked eggs:

  • 8 Eggs
  • 2 Cup quartered artichoke hearts (fresh, frozen or canned)
  • 1 Ball of burrata (appox. 8 oz) chopped to 8 pieces
  • 4 Ounce raw spinach (2 oz cooked spinach)
  • 1 24-ounce jar of your favorite tomato sauce
  • 2 Cup garlic croutons (homemade or store bought)
  • 1/2 Teaspoon chili flakes
  • Salt and pepper to taste
  • 1 Tablespoon finely chopped parsley to garnish

For the spinach:

  • 1 Teaspoon olive oil
  • 4 Ounce raw spinach

For the croutons:

  • 4 Pieces day old bread
  • 1 Teaspoon minced garlic
  • 1/2 Teaspoon fresh or dried parsley

Preparation

For the baked eggs:

Step 1:

Preheat oven to 350 degrees.

Step 2:

Remove access water from artichokes, burrata and spinach.

Step 3:

In a large, shallow casserole dish, spread the tomato sauce evenly in pan. Add chilies, salt & pepper. Place artichokes, cooked spinach, burrata, croutons evenly throughout pan.

Step 4:

Crack eggs and place them on top of all ingredients evenly.

Step 5:

Bake in oven for 20 – 25 minutes. Check that whites of eggs are cooked, tomato sauce is bubbling and yokes are not fully cooked- the egg yokes will cook when removed from oven so remove a minute or two before.

Step 6:

Remove from oven and top with fresh chopped parsley and serve.

For the spinach:

Step 1:

Sautee spinach on stovetop with 1 teaspoon olive oil for 2 minutes.

Step 2:

Place spinach on paper towel to drain water.

For the croutons:

Step 1:

Slice day old bread into cubes.

Step 2:

Drizzle bread with olive oil or melted butter, sprinkle minced garlic and parsley on bread and toast for 15 minutes at 350 degrees.