Sicilian Baked Eggs
{{#rendered}} {{/rendered}}(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.
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:
Servings: 4
Ingredients:
8 Eggs
{{#rendered}} {{/rendered}}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)
{{#rendered}} {{/rendered}}1 24-ounce jar of your favorite tomato sauce
2 cup garlic croutons (homemade or store bought)
1/2 teaspoon chili flakes
{{#rendered}} {{/rendered}}Salt and pepper to taste
1 tablespoon finely chopped parsley to garnish
1 teaspoon olive oil
{{#rendered}} {{/rendered}}4 ounce raw spinach
4 Pieces day old bread
1 teaspoon minced garlic
{{#rendered}} {{/rendered}}1/2 teaspoon fresh or dried parsley
Preparation:
Preheat oven to 350 degrees.
Remove access water from artichokes, burrata and spinach.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.