Sicilian Baked Eggs

(The Smith)

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.

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Prep Time:

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Servings: 4

Ingredients:

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

1 teaspoon olive oil

4 ounce raw spinach

4 Pieces day old bread

1 teaspoon minced garlic

1/2 teaspoon fresh or dried parsley

Preparation:

Preheat oven to 350 degrees.

Remove access water from artichokes, burrata and spinach.

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.

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

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.

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

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

Place spinach on paper towel to drain water.

Slice day old bread into cubes.

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