You will adore this if you like huevos rancheros. When you start scooping this up with toasted bits of bread, it becomes almost magical in the way the spicy sauce combines with the barely set eggs.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ⅓ cup marinara sauce
- ½ teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 1 ½ teaspoons chopped fresh flat-leaf parsley
- 2 eggs
- 1 tablespoon finely shredded Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
- 2 tablespoons heavy whipping cream
- 2 slices toast
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 418 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 13 g |
| Sodium | 1075 mg |
| Sugars | 10 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, easy, and tasty!
My comfort food! Just love it! Always have the Ingredients in the fridge. Perfect dinner when I’m out of ideas for what to make for myself. I can’t q-u-i-t-e get the baking time right though. Are the ingredients room temp? What’s the temp in the kitchen? If the eggs are a tad overbaked, though, so what? ALL the Chef John recipes are great. Even made his ketchup – he’s right; it does taste like Heinz, but I did make it myself, and I know just how much sodium or preservatives are in it!
I cooked them for 15 minutes…12 was too short. Also used a spatula to gently place them on an English muffin. Great alternative to Eggs Benny.
I loved the taste and the simplicity of this recipe. I turned out far better than thought it would. Definitely, need the eggs to be runny consistency to get that velvety-rich like sauce that is intended. I cant wait to make this recipe again.
As at least one of the reviewer mentioned. It is very difficult to tell when the egg is set. Mine was either over or under cooked with the yolk half gel half fully cooked.
I used salsa, as it was on hand. I don’t have ramekins but used two tiny loaf pans with a full recipe in each worked wonderfully! In fact I have done that for quite a few easy breakfast recipes.
This was amazing! Game changer for my breakfasts
DELICIOUS! This will become a staple, especially because we typically have these ingredients around. Despite the warning not to overcook from other reviewers, I didn’t think the eggs were set after 12 minutes and left them in the oven for another 1-2. My mistake. The eggs cooked more while cooling and the yokes ended up being a little too firm. Lesson learned!
Very nice change. I spiced mine up and it was delicious.
So easy to make and the flavor is amazing! Have made this almost every weekend for the past two months, served with buttery toast and my husband and I still crave it.
Yummy! I use Julia Child’s Sauce Tomate. It’s the best! Use San Marzano tomatoes for everything, they can’t be beat. I use Tuttarosso from Indiana.
Chef John, you were correct……. I needed more toast!! Delicious!
I made it with Spaghetti sauce, cheap parm cheese, used buttermilk instead of cream, and it tasted very well. I will try again with the right ingredients, but you can’t go wrong.
I did not have fresh Parmesan. I used halloumi cheese which I shredded. If I were to use that cheese again I would not add salt. It was delicious!
I’ve been following and preparing the Chefs recipes for quite a while. I have never taken time to review one….. but these eggs are outstanding ! Sort of like Shakshouka. Very easy to modify spicy or not and pick your fave cheese. Its all good. Good to spray dish before cooking so eggs slide out easier. Thanx Chef
I made exactly as shown and it is delicious and I would definitely make again
Good. We enjoyed it, but it’s a lot of calories so I won’t be making it very often. Gotta be careful to get this out of the oven in time because the very hot dish continues to cook it long after you get it out of the oven. I think it would be better to remove it before the eggs are “just set” and let it cool for 5 or 10 minutes before serving.
Works without the cream, too.
Made this last night for a light dinner and it was great! I checked it at the designated cooking time and mine was really runny still, so cooked it a couple more minutes and it was just a little runny. A couple more minutes and the yolks were over done, so sadly no runny yellow but it was still tasty. I will watch more closely next time….Thank you!
One Word FANTASTIC!!
Easy to make and tasty.